“Remaining dish” with a potato crust Crumble
COLOMBA 2 potatoes (200 g)
55 g flour
45 g of almond powder
1/2 teaspoon baking powder
50 g butter
salt and pepper
remaing cooked meat or vegetables from a previous meal
Grate the potatoes. Press the grated potatoes strongly between your hands to drain out the maximum of water. Proceed in several times. Use then 90 g of this grated potatoes for the recipes. Quickly mix the grated and drained potatoes with the flour, baking powder, ground almonds and a pinch of salt. Add the butter in pieces and mix till you get a paste. Use a plastic wrap, and wrap to form a dough strand, keep in a freezer for 30 to 45 minutes. Preheat oven to 200 ° C. Divide the meat, the vegetables in a gratin dish or vegetables dug. Coarsely grate the dough strand hardened and spread over the dish loosely. Bake for 20 minutes until crust is nicely browned. Serve hot.
Expert’s Tip: spread remaining batter on a sheet of baking paper. Cut brown and eventually bake area along the flat but leave a little before the vegetables. Offer cold appetizer or side dish.
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