IRWIN'S IRISH POTATO FARLS
Irwin’s or Rankin Selection potato farl, with prosciutto, mascarpone and tomato salad
Serves 4
8 potato farls
8 - 12 slices of prosciutto
4 large plum tomatoes, sliced
12 – 16 olives
4oz (100g) mascarpone cheese
120g baby salad leaves
1-tablespoon olive oil
½ -tablespoon balsamic vinegar
Salt and freshly ground black pepper.
Put the prosciutto slices on a non-stick baking sheet and place in a hot oven (Gas mark 4/350oF/180oC) for 10-12 minutes or until crispy. Transfer onto kitchen paper and set aside to cool. Mix the olive oil, balsamic vinegar, salt and pepper together to make a dressing for the salad leaves. Lightly toast the potato farls and place one on each plate. Spread roughly 1oz of mascarpone on to each farl, top with salad leaves, olives, half of the prosciutto and tomato. Place a second farl on top of the salad and finish with the remaining prosciutto and tomato.
