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Chef Walter’s Flavors + Knowledge: Potato-Artichoke Torte

Wednesday, August 08, 2018

 

Easy to make summer variation of a savory torte for an outdoor gathering, or delectable lunch paired with fresh greens and heirloom tomatoes.

Serves 4

Ingredients

Salt to taste

4 Russet potatoes, peeled

Butter for greasing

¾ cup freshly grated Grana Padano or Parmigiano cheese

6 canned artichoke hearts, drained plus extra for garnish

2 eggs

¼ cup heavy cream

Freshly ground black pepper

Directions

Preheat the oven to 375 F. Bring a pot of water to a boil, and add salt. Peel and slice the potatoes, into thin rounds, and add them to the water. Boil for about 6 minutes. Remove the potatoes, from the boiling water, and transfer to a bowl of ice water. Drain and arrange a layer of overlapping potatoes in each of 4 buttered terrine dishes or muffin thins. Sprinkle ½ cup of the Grana Padano on the layers of potatoes. Slice the artichoke hearts, and distribute on top of the Grana. Finish with another layer of sliced potatoes, and set aside. In a bowl, beat the eggs, heavy cream and the remaining ¼ cup of Grana, and adjust flavors with salt and pepper. Pour the egg mixture over the potatoes, and place in the oven to bake for about 10 to 15 minutes, or until the egg-cream mixture sets and the potatoes are golden. To serve, flip the tortes onto individual plates, and garnish with sliced artichoke hearts.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well." Check out the Chef's website and blog

 

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