Peel <quantity>4</quantity> 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 <quantity>1</quantity> large fior di latte ball and reserve

Tear <quantity>½<unit>cup</unit></quantity> of chanterelle mushrooms and reserve

Gently break apart <quantity>⅓<unit>cup</unit></quantity> of roasted hazelnuts and reserve

Press the potatoes through a fine sieve. Place <quantity>450<unit>g</unit></quantity> of the mashed potatoes in a bowl

Add <quantity>70<unit>g</unit></quantity> of sifted all-purpose flour

Add <quantity>1⁄2<unit>tsp</unit></quantity> 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 <quantity>½<unit>cm</unit></quantity> 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 <quantity>¼<unit>cup</unit></quantity> 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 <quantity>½<unit>tbsp</unit></quantity> of honey to finish. Repeat the toppings on the second disc of dough. The potato farls with fior di latte & mushrooms are ready

Enjoy!