Tortino Con Scamorza E Patate (Scamorza and Potato Tarts) Recipe #365558
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.
40 min | 20 min prep
SERVES 4
- 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 smoked mozzarella cheese, cut into 1/4 inch slices
- 2 tablespoons parmigiano-reggiano cheese, freshly grated
- fresh ground black pepper, to taste
- 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.
- 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, ½ cup water, and ½ teaspoon salt; bring to a simmer and cook for 5 minutes.
- 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.
- Using the same skillet, heat the remaining tablespoon oil over medium heat. Add the potatoes and ¼ teaspoon salt; stir to coat with oil. Add ½ 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.
- 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 1½ tablespoons of the remaining pine nuts and Parmigiano-Reggiano. Broil tarts 6 inches from heat until golden, 2 to 3 minutes.
- 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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5 stars