Flatbread with mascarpone, potatoes and rosemary
(0)
45 min
Under an hour
Sezamo
Un flatbread rustic italian, irezistibil de crocant la margini, uns cu un strat generos de mascarpone cremos și acoperit cu felii subțiri de cartofi aurii, parmezan și rozmarin aromat.
Preparation method
Preparing the dough
In a large bowl, mix the lukewarm water with the dry yeast and let it activate for 5 minutes. Add the type 000 white wheat flour, 10 ml of extra virgin olive oil, and half of the sea salt.
Knead the dough vigorously for 8-10 minutes until it becomes smooth and elastic. Shape it into a ball, lightly grease it with a little olive oil, cover the bowl with a clean towel, and let it rise in a warm place for 60 minutes, until it doubles in volume.
Preparing the potatoes and assembling
Wash and peel the white potatoes, then slice them very thinly, preferably using a mandoline (about 1-2 mm thick). Place the slices in a bowl of cold water for 10 minutes to remove excess starch, then drain and pat them thoroughly dry with paper towels.
Chef's tip
Slicing the potatoes as thinly as possible is the key: this way they will cook through perfectly and become lightly crisp at the same time the dough bakes.
If you would like an extra contrasting note, you can drizzle a few drops of polyfloral honey or add a little grated lemon zest when serving.
35 min
Under an hour
