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.