{"id":2039,"date":"2010-07-29T02:17:29","date_gmt":"2010-07-29T09:17:29","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2039"},"modified":"2010-07-29T02:17:29","modified_gmt":"2010-07-29T09:17:29","slug":"gruyere-cheese-potato-tarts-the-beauty-of","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2010\/07\/29\/gruyere-cheese-potato-tarts-the-beauty-of\/","title":{"rendered":"Gruyere Cheese & Potato Tarts & the Beauty of …"},"content":{"rendered":"

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\nIn our American culture we tend to consider things that are not\u00a0 pristine and spanking brand new less than worthy..but if you are planning a trip to Italy you will need to change your frame of mind\u2026 Italy is like a woman that has aged\u00a0 beautifully..yes there are wrinkles and the foundation is not perfect but the history she has lived through and experienced all contribute to a different type of beauty. It is a type of beauty that you can\u2019t purchase in a makeup bottle.. a beauty that is not achieved\u00a0 easily..one that takes years to develop..like a fine bottle of wine or aged cheese.
\nahh..fine aged cheese..gruyere cheese and potatoes and the perfect \u2018pranzo\u2019 (lunch)\u2026working on this easy recipe for lunch for our first course..a change instead of pasta..great with a bottle of chilled Prosecco. You can also have these as a \u2018chic\u2019 appetizer\u2026
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\nCrostatine di Patate e Gruviera (Potato & Gruyere Tarts<\/strong>)
\n1 lb of gold potatoes
\n1 cup flour (unbleached)
\n2 tablespoons butter
\n2 tablespoons grated parmigiano-reggiano cheese
\n1 egg
\n1\/4 lb of gruyere cheese (Or substitute fresh mozzarella cheese) cut into small pieces.
\nHomemade breadcrumbs (put day old bread in food processor,grind to crumbs and place in oven on cookie sheet till toasted)
\ndash of nutmeg
\nsalt and pepper to taste
\nPeel, clean potatoes,place in boiling water and boil till tender-approximately 20 minutes). Place in food processor and mash. Place in bowl while still hot and add in butter, parmigiana-reggiano, egg, nutmeg, salt and pepper. Blend with a wooden spoon, add in some breadcrumbs to make the mixture firm.\u00a0 Divide mixture into small meatballs-the size of small peach. pat down slightly to make small pizza shapes.\u00a0 Place on cookie sheet or grill pan that has been lightly coated with olive oil.Cover top of patties\u00a0 with gruyere cheese. place under broiler for approximately 4 minutes or until cheese has melted and slightly golden. Serve hot with some freshly chopped parsley leaves and or top each little pizza with some chopped ,fresh tomatoes.
\nBuon Appetito!
\nServe with a chilled white wine,Prosecco or Champagne
\nAs Napoleon once said \u201cone needs to drink champagne to celebrate\u00a0 victory or to console oneself\u00a0 upon defeat\u201d .
\nFor more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition<\/a>
\nVisit me at OpenSky<\/a>
\nSept 9-12-see you at Hudson Valley Wine Festival in Rhinebeck, NY. I will be bringing The Basic Art of Italian Cooking to center stage with cooking demos, wine pairings from the latest book release.\u00a0 For info or to sponsor on stage apperances email us at: info@marialiberati<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 In our American culture we tend to consider things that are not\u00a0 pristine and spanking brand new less than worthy..but if you are planning a trip to Italy you…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[264,174,282,6,351,229,427,71,907,244,9,504,65,334,126,102,222,223,1047,20,287,12,183,1048,1049],"class_list":["post-2039","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-appetizers","tag-butter","tag-champagne","tag-cheese","tag-chef","tag-cook","tag-cookbook","tag-cooking","tag-female-celebrity-chef","tag-flour","tag-food","tag-gruyere-cheese","tag-healthy","tag-home","tag-italian","tag-italy","tag-kitchen","tag-mozzarella","tag-napoleon","tag-olive-oil","tag-prosecco","tag-recipes","tag-summer","tag-the-beauty-of-age","tag-wisdom"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=2039"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2039\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=2039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=2039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=2039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}