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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This dish was inspired by a New Yorker article about central Italy. It turned out to be traditional fare. This is a simple and hearty dish with rustic Italian flavor. Ingredients:
4 medium potatoes, sliced thin |
1 jar (8oz) artichoke hearts, sliced thin |
4 oz prosciutto, diced |
1/2 cup romano cheese, grated |
1/2 cup asiago cheese, grated |
1/4 cup olive oil |
1 tsp black pepper, ground |
note: i used no salt in this recipe because the prosciutto and cheese are salty enough. |
Directions:
1. Cut potatoes into thin slices. Coat with 1/2 of Olive Oil and 1/2 of the ground Pepper.
2. Throughly rinse the Artichoke hearts and cut into thin slices (but not as thin as the potatoes). Coat with 1/2 of Olive Oil and 1/2 of the ground Pepper.
3. Cut Prosciutto into thin dice or matchstiks and combine with Artichokes.
4. Grease an oven proof dish with high sides.
5. Make an overlapping layer of Potatoes on the bottom, followed by a layer of Artichokes and Prosciutto, followed by a layer of Romano and Assiago cheese. Repeat untill ingredients are used up (reserving some cheese for the top).
6. Cover pan with foil and bake in a 375 degree oven for 35 minutes.
7. Remove foil and bake for remaining 10 minutes.
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