Potatoes brioches with red Tropea onion IGP mousse and caciosalame
Potatoes brioches with red Tropea onion IGP mousse and caciosalame is an explosion of flavors, combining the softness of potato bread with and the taste of the red Tropea onion mousse and caciosalame.
The ingredient to prepare potatoes brioches with red Tropea onion IGP mousse and caciosalame
- 500 grams of potatoes
- 300 grams of flour
- 10 grams of fresh brewer's yeast
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 Red Tropea Onion IGP
- 100 grams of caciosalame (cheese salami)
- Extra virgin olive oil
- Salt and pepper to taste
How to prepare potatoes brioches with red Tropea onion IGP mousse and caciosalame
Start by preparing the potato brioches. Peel the potatoes, cut them into cubes, and boil them in plenty of salted water until they are soft. Drain and mash them with a potato masher until you get a smooth and lump-free puree. Let it cool.
In a large bowl, sift the flour and add the crumbled brewer's yeast and sugar. Add the potato puree and salt. Knead well until you obtain a homogeneous dough.
Transfer the dough to a floured surface and work it for a few minutes until it becomes elastic and non-sticky. Shape it into a ball and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until the dough doubles in size.
In the meantime, take the red Tropea onion mousse and spread a generous amount in the center, with a slice of caciosalame on top.
In additional, put a pitted green olives.
Fold the edges of the dough disk over the filling, sealing it well.
Place the potato brioches on oven to 180°C (350°F).
Once baked, remove from the oven and let them cool slightly before serving.
Enjoy the delicious flavors of the potato bread filled with red Tropea onion IGP mousse and caciosalame with a good glass of red wine igp Verbicaro
