Fazzoletti of fried PGI Finocchiona with vinegar, mashed potatoes and Tarragon with small tomatoes – A Maria Probst recipe

Ingredients for 4 people:

  • 12 slices of PGI Finocchiona
  • 400 g. ‘0’ flour
  • 100 g icy sparkling water
  • 400 g. potatoes
  • 150 cl. Apple vinegar
  • 5 sprigs of Tarragon
  • 300g. red and yellow ‘datterini’ tomatoes
  • Basil as needed
  • Salt and pepper as needed
  • Extra Virgin Olive Oil


Peel potatoes. Cook them in salted water for about 30 minutes.  In the meantime, make a reduction of vinegar and terragon. Once the potatoes are cooked, season and mash them together with a reduction of apple vinegar and Terragon, add Extra Virgin Olive Oil. Heat sunflower oil and in the meantime prepare a bather with flour and icy water, without salt and pepper. Plunge the PGI Finocchiona slices in the bather and then fry them in hot oil. Cut the small tomatoes into pieces and dress them with salt, pepper and extra virgin olive oil. Plate, by placing mashed potatoes on the dish and arrange the fazzoletti of PGI Finocchiona , fried in the bather, on top. Accompany with seasoned small tomatoes and some leaves of basil cut into strips.


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