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Piccola Focaccia al parmigiano con culatello di Zibello e insalata di mele verdi

Parmesan cheese flat bread stuffed with Culatello ham and green apple salad
Recipe from the Grand Hotel Parco dei Principi
Port of the Month Rome

Ingredients:
1 lb mashed potatoes
1 lb flour
2/3 ounce salt
olive oil
1 ounce yeast
culatello di Zibello (prosuitto ham)
1 green apple

Preparation:
Knead the potatoes with flour, salt, olive oil, and yeast with a little water. Allow dough to rise in a warm place. Bake in hot oven (400° F) ‘til golden brown. Slice focaccia, serve on small plate with thin slices of ham garnished with sliced apple that has been seasoned with olive oil, lemon, and salt.

IMPORTANT NOTE: All recipes have been translated from Italian and measurements have been converted from grams to approximate ounces using 30 grams = 1 ounce. Amounts are not provided for some of the ingredients nor are some cooking times. Sometime things are just lost in translation. Results may vary…good luck!