Focaccette with potatoes and rosemary pesto – Italian Cuisine

Focaccette with potatoes and rosemary pesto

Focaccette with potatoes and rosemary pesto, preparation

1) Wash potatoes, peeled the purple ones and cut them all into slices keeping the two qualities separate; transfer them in two different casseroles with cold water, brought to boiling, add salt and cook for 5 minutes.

2) Drain them and keep them aside. In a mixer, blend the needles of rosemary, the leaves of parsley washed And dry, walnut kernels, peeled garlic clove, 1 pinch of salt and 4 tablespoons of oil.

3) Roll out to pizza dough, obtained 12 discs with a round pastry cutter with a diameter of 7 cm e transfer them on a baking sheet coated with baking paper. Let them rise for 10 minutes, pitted the central part with a fork e cook the focaccette in the oven at 200 ° for 6-7 minutes.

4) Cut the slices of bacon into small pieces of about 3 cm e distribute it half on buns. Get ready above 3 slices of potatoes alternating the colors and finished with the remaining slices of lard. Carry on cooking in the oven for another 10 minutes; let it cool down 5 minutes and served with a few drops of rosemary pesto and ground pepper.


Posted on 05/11/2021


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