Non volete accendere il forno e avete voglia di preparare qualcosa di sfizioso, la mia Focaccia di patate in padella alla Mina fa al caso vostro.
Focaccia di patate in padella alla Mina
Ingredienti
- 400 g, di patate lesse
- 100 g. di formaggio grattugiato
- 2 uova
- 200 g. di farina doppio zero
- 1 pizzico di sale
- 200 g, di prosciutto cotto affettato
- 100 g. di formaggio con i buchi affettato
Procedimento
Per le vostre scampagnate, e non solo, guardate il foto tutorial della Focaccia di patate in padella alla Mina.
In una ciotola mettete tutti gli ingredienti e mischiate alla grossa con una forchetta per incorporare le uova.
Trasferite l’impasto sul piano di lavoro e lavoratelo fino ad ottenere un bel panetto omogeneo.
Dividetelo in due, una parte leggermente più grande dell’altra.
Stendete la parte più grande con le mani e fatene un disco del diametro di 28 cm. circa.
Potete usare anche un matterello, ma si fa molto in fretta ugualmente, l’impasto è morbido e si lavora bene.
Prendete la padella, io ne ho scelta uno con i bordi alti ma non è indispensabile.
Adagiate dentro il primo disco per realizzare la mia Focaccia di patate in padella alla Mina.
Adagiatevi sopra la metà del prosciutto cotto.
Aggiungete tutto il formaggio con i buchi, se questo tipo non lo preferite potete usarne uno a vostro piacere purchè filante.
Terminate con il restante prosciutto cotto.
Stendete l’altra parte dell’impasto e sovrapponete a tutti gli strati effettuati.
Sigillate con una lieve pressione i bordi.
Coprite con un coperchio e cuocete per 15 minuti a fiamma bassa.
Rigirate con l’aiuto di un coperchio e lasciate cuocere altri 15 minuti nella stessa modalità.
Ecco la mia Focaccia di patate in padella alla Mina.
Per le vostre scampagnate fatela a spicchi e potete mangiarla anche senza piatto.
Se amate la versione filante invece, dovete tagliarla e consumarla ancora calda.
Non saprei dirvi qual’è la versione migliore, quindi provatela in entrambi i modi.
Aspetto i vostri commenti e vi ricordo di seguirmi anche su Facebook cliccando qui.
Alla prossima ricetta Mina
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