"Reiberdatschi" (4 portions)


Season flour with salt and pepper. Soak potato slices in cold water. Dry an drain well. Slightly turn in flour and bake in 2 tbsp olive oil until golden-brown. Drain on kitchen roll. Slice apples. Heat remaining olive oil, add chilli, and briefly brown apples. Pile up alternately: potato slices, apple slices, mozzarella and wild flowers. Position last layer of mozzarella and wild flowers and scallop at 180 °C for approx. 10 minutes. Garnish Frisée salad with Crema con "Aceto Balsamico di Modena IGP" and fig mustard.