
Potato Farls, Fior di Latte & Mushroom
1h
Potato Farl is a type of bread made from mashed potatoes, and in this recipe, we treat traditional potato farls as a pizza-like base, topping them with hazelnuts, fior di latte (or fresh mozzarella), mushrooms, and honey.
The result is a delicious flatbread with a crispy texture and soft interior. Perfect for breakfasts and brunches, or as a side for lunch and dinner!
Peel 4 large red potatoes. Add them to a pot filled with water and bring it to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender
Tear 1 large fior di latte ball and reserve
Tear ½ cup of chanterelle mushrooms and reserve
Gently break apart ⅓ cup of roasted hazelnuts and reserve
Press the potatoes through a fine sieve. Place 450 g of the mashed potatoes in a bowl
Add 70 g of sifted all-purpose flour
Add 1⁄2 tsp of flaky salt
Mix until the dough just starts to come together
Dust a clean work surface with all-purpose flour
Place the potato mixture onto floured surface
Knead for 2m until the dough is smooth and shiny
Cut the dough into two equal portions
Form a disc with each piece of dough
Roll out the discs to about ½ cm thick. Dust with flour as needed to avoid sticking
Cut each disc into quarters
Place the quarters in a preheated cast-iron skillet over medium heat. Cook until both sides are golden brown and turn off the heat
Spread ¼ cup of fresh ricotta over quarters
Cover with half of the hazelnuts
Add half of the chanterelle mushrooms
Top with half of the fior di latte
Season with flaky salt to taste
Drizzle ½ tbsp of honey to finish. Repeat the toppings on the second disc of dough. The potato farls with fior di latte & mushrooms are ready
Enjoy!
Yield 4 people
Large Red Potato
4Sifted All-Purpose Flour
70 gLarge Fior di Latte
1Fresh Ricotta
¼ cupChanterelle Mushroom
½ cupRoasted Hazelnut
⅓ cupHoney
1 tbspFlaky Salt
1⁄2 tspFlaky Salt
to taste
Equipment
Cast-Iron Skillet
Rolling Pin
Kitchen Scale