Tortino Con Scamorza E Patate (Scamorza and Potato Tarts) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Scamorza is a sheep’s milk cheese from the Puglia region of Italy. This quick appetizer or lunch dish, while looking difficult, is easy to prepare. Ingredients:
8 large artichokes, trimmed to hearts |
3 tablespoons extra virgin olive oil, plus more for skillet |
1 garlic clove, minced |
1/2 cup dry white wine |
salt, to taste |
3 1/2 tablespoons pine nuts |
3 tablespoons flat leaf parsley, finely chopped |
1 tablespoon fresh marjoram, finely chopped |
1/2 lb yukon gold potato, peeled and cut crosswise into 1/8 inch thick slices |
5 ounces smoked scamorza cheese or 5 ounces smoked mozzarella cheese, cut into 1/4 inch slices |
2 tablespoons parmigiano-reggiano cheese, freshly grated |
fresh ground black pepper, to taste |
Directions:
1. Draw four (2 3/4 inch) circles, at least 1 inch apart, on piece of parchment paper; place on a baking sheet, pencil-side down.
2. Slice the artichoke hearts crosswise into thin slices. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the artichoke slices and garlic; cook, stirring frequently, for 2 minutes. Add the wine, 1/2 cup water, and 1/2 teaspoon salt; bring to a simmer and cook for 5 minutes.
3. Add 1 tablespoon of the pine nuts, 1 tablespoon of the parsley, and marjoram; cook, stirring and adding more water if needed, until the artichoke hearts are tender and most of the liquid has evaporated, 2 to 3 minutes more. Transfer to a small bowl.
4. Using the same skillet, heat the remaining tablespoon oil over medium heat. Add the potatoes and 1/4 teaspoon salt; stir to coat with oil. Add 1/2 cup water, bring to a simmer, and cook until slices are tender but hold their shape, and most of the liquid has evaporated, 12 to 15 minutes.
5. Preheat the broiler. Place a single layer of potato slices on each parchment paper circle. Add a layer of the artichoke mixture, then a layer of cheese. Repeat once. Top with a final layer of artichoke and a final layer of potato slices (if the tarts are tilting, create collars with aluminum foil to steady them). Sprinkle the tarts with 11/2 tablespoons of the remaining pine nuts and Parmigiano-Reggiano. Broil tarts 6 inches from heat until golden, 2 to 3 minutes.
6. Finely chop the remaining tablespoon pine nuts and place in a bowl; stir in the remaining tablespoon oil and remaining 2 tablespoons parsley. Season the sauce to taste with salt and pepper, drizzle over the tarts, and serve immediately.
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