Thursday, January 8, 2009

Potato Focaccia in Tuscany

Red,red,red,bright,energetic,good luck colour also for food.Food is a pleasure to eyes,to the palate to the body to the spirit.Potato Focaccia with tomatoes on top is all of this.

500g flour
250g potatoes
20g yeast
3 spoonfuls oil
2 tomatoes

Boil the potatoes for 40 minutes. Peel them,mash them and leave to cool. Then mix the potatoes,flour,yeast,salt and some water. Then leave to rise for 1 hour in a cool place. Then mix again for a few minutes. Place the mixture on a greased baking tray and place pieces of tomato on top. Leave to rise for another 30 minutes. Place in the oven at 200°C for 30 minutes.

This Potato Focaccia has some connections with the typical bread from Apulia. The best known of it is nowadays Pane di Altamura ,as you can read in many articles. Have a look at the beautiful pictures by the Dave Yoder on New York Times.

Next to the Focaccia let’s serve crostini with Tarragon.crostini is the word used in Tuscany for a slice of bread with a sauce on top.

3 spoonfuls of parsley
½spoonful of tarragon
5 mint leaves
3 spoonfuls of capers
1 hard-boiled egg
2 tomatoes
½small glass of olive oil

Salt and Pepper

Chop up parsley, tarragon, mint, capers, egg, add a spoonful of oil and salt in a bowl. In another bowl, cut the tomatoes into small pieces. Then mix them with the rest of the oil, salt and pepper. Place the two bowls in the fridge for one hour. Then, mix the two sauces .Place them on some slices of bread and serve.

This recipe was also named on Cooking Light by the editor.­­­­­­

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