Empty My Fridge
Italian Potato Flat Bread (Schiacciata Di Patate)
Ingredients
- Potato · peeled4
- Flour1 ½ cups
- Parmesan cheese · finely grated1 cup
- Extra virgin olive oil½ cups
- Rosemary · chopped2 tbsp
- Salt1 ½ tsp
- Black pepper · ground1 tsp
Instructions
- Grate one potato on the largest holes of a box grater into a large bowl. Add the flour, ⅔ cup of the Parmigiano, the water, ¼ cup of the olive oil, the rosemary, 1 teaspoon of the salt and ½ teaspoon of the pepper. Mix into a thick, spreadable batter.
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment and drizzle with 1 tablespoon of the olive oil. Spread the batter into an even, thin layer on the sheet.
- Thinly slice the remaining 3 potatoes to about 1/16 inch. Arrange the slices in a single layer over the batter to cover completely, then press them gently into it.
- Drizzle with the remaining olive oil, then sprinkle with the remaining ½ teaspoon salt, ½ teaspoon pepper and ⅓ cup Parmigiano.
- Bake for 45 minutes, until golden brown and crisp at the edges.
Summarized from Tasty's video. Watch it for the details.
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