ingredients

? 4 large (250 g) potatoes? 150 g of coppa (or bacon)? 150 g of mozzarella? 4 medium tomatoes? 20 black olives from Nyons? 1 tbsp. to s. chopped flat parsley? White pepper from the mill? Nut oil

Equipment

1 large saucepan
1 nonstick skillet
1 large oven dish

Steps

Step 1

In advance: cook the unpeeled potatoes, 30-35 min in a large volume of water. Strain the coppa over medium heat in a non-stick frying pan without fat; drain, discard the fat, tear it in large pieces, pepper them. Boil 30 seconds, peel, cut in 4, seed tomatoes; cut the flesh into strips.v

2nd step

Prepare the potatoes: cut them a big hat. Squeeze them in a baking dish, dig them up a bit and collect the flesh. Take also the flesh of the hats.

Step 3

35 min before serving: preheat oven to 180 ° C (tea 4). Mingle in a tomato bowl, diced mozzarella, whole olives, coppa, flesh of potatoes, parsley, salt. Fill the potatoes, generously toast the top. Pour 5 cl of water into the bottom of the dish. Sprinkle with a drizzle of walnut oil. Bake 20-25 minutes.

tips

Carefully mix the mixture in the bowl: coppa and olives already bring salt!