lunedì 29 dicembre 2014


Appetizer or entree 

This week's recipe is the result of a very nice friendship born on Facebook. Thank you Paola!!!! I just made a couple changes, the originals will be noted at the end of the recipe.

400 gr. potatoes (14 oz.)
400 ml. water (1 1/3 cup)
250 gr. Italian 00 flour (about 2 - 2 1/2 cups)
60 gr. grated Parmigiano (about 1/2 cup)
30 gr. Italian extra virgin olive oil (2 tbsp)
2 bratwurst links, crumbled
60 gr. provolone or scamorza (about 3 slices of pre-sliced provolone), cut in thin stripes
1 medium onion, thinly sliced
Italian sea salt and pepper

Peel potatoes and wash them carefully, pat them dry and thinly slice (with the aid of a mandoline).

Preheat oven to 380 F.

In a large bowl arrange water, oil, salt and pepper, then stir in flour and parmigiano, mix carefully until you obtain a smooth batter. Add potatoes, onion, cheese strips and brat crumbles, mix to coat evenly.

Spread the mixture on a pizza baking dish, lined with parchment paper and level evenly in order to have the same thickness. Sprinkle with some more parmigiano and drizzle with some more olive oil.

Bake for 50-60 minutes, until golden and crisp.

Serve lukewarm in squares.

We served 6 people with this.

- I used a 9x13 foil baking dish, so it was thicker than the original, therefore it took 10-15 minutes longer to cook.
- Paola's original recipe called for 3 big slices of ham (diced) or 8 slices of bacon (cooked until crisp and crumbled).
- Paola's original recipe had no onion (which is perfect with brats and potatoes).
- For a better result, use 00 Italian flour tailored for pizza.
- If used in a mixed appetizer, make smaller squares and you'll serve more people.
- Quantities in parenthesys are approximate: please buy a cheap digital scale that weighs grams and your dishes will result even better

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