Potato pizza with Speck
Course:
Appetizers
Difficulty:
easy
Preparation time:
30 min - 1h
traditional/modern:
modern
cook:
Ingredients for
100 g Speck Alto Adige PGI
100 g floury potatoes
25 g stewed tomatoes
20 g pitted olives
15 g capers
50 g braised onions
2 leaves of basil
olive oil
salt and pepper
200 g Speck Alto Adige PGI
200 g floury potatoes
50 g stewed tomatoes
40 g pitted olives
30 g capers
100 g braised onions
4 leaves of basil
olive oil
salt and pepper
400 g Speck Alto Adige PGI
400 g floury potatoes
100 g stewed tomatoes
80 g pitted olives
60 g capers
200 g braised onions
8 leaves of basil
olive oil
salt and pepper
Preparation
Peel the potatoes, cut them into pieces and boil in salted water. Clean the speck removing the aromatic crust, cut first into thin slices then dice. Warm up the stewed tomatoes. Drain the potatoes, mash them and mix using a whisk, adding a pinch of salt. Spread the mashed potatoes evenly onto each serving plate using a piece of cling film and a meat mallet. Remove the cling film, cover as you wish, with speck, olives and capers and garnish with the basil.