Tortino Con Scamorza E Patate (Scamorza and Potato

Name: Tortino Con Scamorza E Patate (Scamorza and Potato Tarts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large artichokes, trimmed to hearts; 3 tablespoons extra virgin olive oil, plus more for skillet; 1 garlic clove, minced; ½ cup dry white wine; salt, to taste; 3 ½ tablespoons pine nuts; 3 tablespoons flat leaf parsley, finely chopped; 1 tablespoon fresh marjoram, finely chopped; 12 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

Servings: persons

8 large artichokes, trimmed to hearts
3 tablespoons extra virgin olive oil, plus more for skillet
1 garlic clove, minced
½ cup dry white wine
salt, to taste
3 ½ tablespoons pine nuts
3 tablespoons flat leaf parsley, finely chopped
1 tablespoon fresh marjoram, finely chopped
12 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

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.
3
Heat 1 tablespoon of the oil in a large skillet over medium-low heat.
4
Add the artichoke slices and garlic; cook, stirring frequently, for 2 minutes.
5
Add the wine, 1/2 cup water, and 1/2 teaspoon salt; bring to a simmer and cook for 5 minutes.
6
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.
7
Transfer to a small bowl.
8
Using the same skillet, heat the remaining tablespoon oil over medium heat.
9
Add the potatoes and 1/4 teaspoon salt; stir to coat with oil.
10
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.
11
Preheat the broiler.
12
Place a single layer of potato slices on each parchment paper circle.
13
Add a layer of the artichoke mixture, then a layer of cheese.
14
Repeat once.
15
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).
16
Sprinkle the tarts with 1 1/2 tablespoons of the remaining pine nuts and Parmigiano-Reggiano.
17
Broil tarts 6 inches from heat until golden, 2 to 3 minutes.
18
Finely chop the remaining tablespoon pine nuts and place in a bowl; stir in the remaining tablespoon oil and remaining 2 tablespoons parsley.
19
Season the sauce to taste with salt and pepper, drizzle over the tarts, and serve immediately.

1406

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 large artichokes, trimmed to hearts, 3 tablespoons extra virgin olive oil, plus more for skillet, 1 garlic clove, minced, ½ cup dry white wine, and more.

Yes, Tortino Con Scamorza E Patate (Scamorza and Potato Tarts) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tortino Con Scamorza E Patate (Scamorza and Potato Tarts)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions