Schiaciatta or impanata of potato, truffle & mozzarella




  • 1kg strong 00 pasta flour
  • 400ml water
  • 300ml olive oil
  • Salt and pepper

    Mix slowly until achieve a dough, may need to add a little more water."


  • 500gr sliced potato
  • 300gr mozzarella
  • 3 tb truffle paste
  • 1 grated truffle
  • 200gr grated parmesan
  • 2 cloves garlic chopped minced fine


Place the potato into hot pot with olive oil and toss. Add all the garlic and then place into bowl then add other ingredients to it and mix gently to achieve a pie filling. Season to taste.

Preheat the oven to 200 degrees. Cut the dough into 2 pieces and roll separately to about 1cm thickness. Grease generously a baking dish and lay the dough on baking dish, place the pie filling on dough and cover with second rolled out dough. Crinkle the edges so not to have any holes and brush the top with olive oil. Bake for about 40 minutes, until golden brown and the crust is crunchy. Cut into slices about 10 minutes later to allow to rest a little.