Tortino Con Scamorza E Patate (Scamorza and Potato Tarts)

Celticevergreen's Note:

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.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• ½ 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, ½ cup water, and ½ 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 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.
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 1½ 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.