For 4 people - 55 minutes of preparation


500 gr potatoes

190 gr Rosso Rosetta rice flour

1 eggs

1 shallot peppers

1 tsp baking soda

1 tablespoon vinegar

8 gr EVO oil

10 ml seed oil

150 gr smoked cheese


Boil the potatoes, peel them and wash them in touches with a little coarse salt. Meanwhile, grate the smoked cheese and cut the washed and dried pepper into cubes. Put the pepper in a pan with a drizzle of oil and the shallot for a few minutes. In a bowl, mash the potatoes, add the egg and scamorza cheese, season with salt. Add the spoonful of vinegar with the baking soda and add the flour last and work on the pastry board. Add the diced pepper, roll out with a rolling pin and cut into triangles. Heat the oil in the pan, diameter 28 cm with the peppers and put the triangles to fry, putting the focaccia back together. Cook over low heat for ten minutes on each side, until a nice crust forms.

From Mamma Rosetta Recipes