Potato pancakes with sour cream, arugula and bacon
A fluffy flatbread made from potato dough, topped with ricotta cream, porcini mushrooms and Tyrolean bacon.
Ingredients · Servings 4
- 300g potatoes (floury) – cooked in their skins the day before
- 1 tbsp salt
- 20 g yeast (½ cube fresh yeast)
- 250 ml water
- 560 g wheat flour (type 550)
- 2 tsp salt
- 150 g Ricotta
- 100 g sour cream
- 1 tsp potato starch
- 2 tbsp olive oil
- Add garlic to taste
- 1 tbsp fresh, chopped parsley
- 1 tbsp fresh, chopped rosemary
- Salt
- Pfeffer
- 1 pack of HANDL TYROL Tyrolean Speck PGI (Protected Geographical Indication) ham bacon
- 2 small shallots
- 200 g porcini mushrooms
- 1. Butter
- Salt
- Pfeffer
- 50 g Rocket
- olive oil
- 50 g walnuts, without shells
- 1 untreated lemon
- 100g Parmesan, shaved
Method
- Boil the floury potatoes in their skins the day before. Store them in the refrigerator overnight.
- Dissolve the yeast in a little water.
- Peel and press the potatoes. Add flour, salt, yeast, and water, and knead into a dough using a stand mixer in a mixing bowl. Cover the dough and let it rise at room temperature for 30 minutes, or until it has doubled in volume.
- Remove the dough from the bowl and fold it with both hands. Divide it into 4 portions and shape them into balls. Cover and let rest for another 30 minutes.
- Preheat the oven to 250 °C using top/bottom heat.
- Meanwhile, for the sour cream and ricotta cream, mix all the ingredients well and stir until smooth. Season to taste with salt and pepper.
- Place the dough balls on a floured work surface. Press a hollow into the dough with your hands and stretch it out slightly. Place the flatbreads on a baking sheet lined with parchment paper.
- While the dough is rising a second time: Finely chop the shallots and dice the porcini mushrooms. Sauté the shallots in a pan with a little butter until translucent. Add the diced porcini mushrooms and toss well. Season with lemon, marjoram, salt, and pepper.
- Then spread the flatbreads with the ricotta cream and drizzle each with 1 tablespoon of olive oil.
- Bake in a preheated oven for approximately 10-15 minutes until golden brown.
- After baking, garnish with the fried porcini mushrooms, arugula, bacon, Parmesan cheese and walnuts.
For the topping
Tip: Utensils/Tip: Potato press – Alternatively, press through a fine sieve using a dough scraper.
