Potato Timbale with Artichoke Salad (Sformatino di Patate con Insalata di Carciofi)
Category: Appetizer
Servings: 4
This Sformatino di Patate con Insalata di Carciofi is a delightful Italian appetizer that perfectly balances the rich, creamy flavor of baked potato timbales with the fresh, tangy artichoke salad. It is a versatile dish that can be served warm or at room temperature, making it ideal for dinner parties, festive gatherings, or as a special treat on a cozy evening. Let’s walk through this easy-to-make recipe that combines comfort with sophistication.
Ingredients
For the Potato Timbale:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Tilsit Cheese | 100 g |
| Pecorino Cheese | 70 g |
| Whole Milk | 100 ml |
| Eggs | 2 |
| Chives (fresh, chopped) | 6 stalks |
| Salt | A pinch |
| Black Pepper | To taste |
| Nutmeg | To taste |
For the Artichoke Salad:
| Ingredient | Quantity |
|---|---|
| Artichokes | 6 |
| Lemon Juice | 1 lemon |
| Salt | A pinch |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
| Parmigiano Reggiano DOP (shaved) | To taste |
Instructions
Step 1: Preparing the Potato Timbale
- Begin by boiling the potatoes in salted water until they are tender. Use a wooden spoon to gently stir them to ensure even cooking. Once cooked, drain and set aside to cool slightly.
- While the potatoes are cooling, dice the Tilsit cheese into small cubes and set aside.
- Grate the Pecorino cheese and prepare the milk, eggs, and chopped chives.
- In a large mixing bowl, mash the boiled potatoes until smooth. Add the Tilsit and Pecorino cheeses, then gradually pour in the warm milk. Stir to combine and create a creamy, smooth mixture.
- Season the potato mixture with a pinch of salt, black pepper, and freshly grated nutmeg. Add the chopped chives for a burst of fresh flavor.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the potato mixture, ensuring it remains airy and light.
Step 2: Cooking the Potato Timbale
- Preheat the oven to 180°C (350°F) if using a conventional oven, or 160°C (320°F) for a fan-assisted oven.
- Prepare 6 individual ramekins or small molds, each with a capacity of about 160 ml. Grease the molds with butter and line them with parchment paper.
- Divide the potato mixture evenly between the 6 molds, filling them right to the top.
- Place the molds in a deep baking tray. Pour hot (but not boiling) water into the tray, filling it about ¾ of the way up the sides of the molds. This will create a water bath, which helps the timbales cook gently and remain soft.
- Bake the potato timbales in the preheated oven for 1 hour (50 minutes if using a fan oven), or until golden and firm to the touch.
Step 3: Preparing the Artichoke Salad
- While the potato timbales are baking, prepare the artichokes. Begin by trimming the tough outer leaves and cutting off the top of each artichoke. Remove the tough outer layers until you reach the tender, inner leaves.
- Trim the stems and peel away any tough outer skin, then cut the artichokes into halves. Using a small knife or spoon, remove the fuzzy choke from the center.
- Slice the artichokes into thin strips (julienne). To prevent the artichokes from discoloring, place them immediately into a bowl of water mixed with lemon juice.
- Once the artichokes are sliced, drain and transfer them to a clean bowl. Drizzle with extra virgin olive oil and season with a pinch of salt and freshly ground black pepper. Toss the ingredients gently to coat the artichokes in the dressing.
Step 4: Assembling and Serving
- Once the potato timbales are baked and cooled slightly, carefully invert them onto serving plates. They should come out of the molds easily thanks to the butter and parchment paper.
- Arrange a portion of the fresh artichoke salad next to the timbales. For a finishing touch, shave some Parmigiano Reggiano DOP over the artichokes for an extra layer of rich flavor.
- Serve warm or at room temperature, and enjoy this elegant, satisfying dish!
Serving Suggestions
This potato timbale pairs beautifully with a light white wine, such as a crisp Sauvignon Blanc or a delicate Pinot Grigio. It can be served as an appetizer or as part of a larger Italian meal, accompanied by a salad or a grilled vegetable platter.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 9 g |
| Carbohydrates | 36 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Cholesterol | 95 mg |
| Sodium | 300 mg |
| Fiber | 4 g |
| Sugar | 3 g |
This dish brings together the creamy richness of the potato timbales and the refreshing crunch of the artichoke salad. With simple ingredients and a few straightforward steps, you can create an impressive appetizer that will leave your guests asking for the recipe. Perfect for any occasion!
