Here’s a recipe that will make your mouth water: potato and cheese schiacciata flatbread, an irresistible dish with a golden brown crust outside and a stringy centre inside. Perfect for a delicious dinner or as an indulgent starter for sharing! 😍 

Ingredients (for 4 people)

600 g of potatoes 
120 g of stringy cheese (scamorza, provola, mozzarella well drained) 
40 g of grated parmesan 
1 egg 
3 tablespoons of breadcrumbs 
1 tablespoon of flour 
1 tablespoon of extra virgin olive oil 
Salt and pepper to taste 
Nutmeg to taste 
Butter or oil for the pan 

Preparation

Boil the potatoes in salted water until they are soft (about 25-30 minutes). Drain, peel and mash them with a potato masher or a fork. 

Combine the ingredients: add the egg to the potatoes along with the parmesan, flour, breadcrumbs, a pinch of salt, pepper and some grated nutmeg. Mix well until you get a soft, even dough. 

Shape the schiacciata: divide the dough into two equal parts. Stretch out the first half in a lightly greased pan, forming an even layer. 

Add the cheese: spread out the sliced scamorza or mozzarella on the potato base, leaving a little space from the edges. Cover with the other half of dough and seal the edges well. 

Cook over a medium-low heat for about 10 minutes on each side, until the surface is crispy and golden brown. Gently turn it over using a plate. Serve the schiacciata nice and warm, cutting it into wedges to let the stringy filling ooze out… it will be so good! 🤤 

You can make it richer with cooked ham, speck or grilled vegetables for an extra special touch!