“Summer is always great, whether it be hot or cold, wet or dry.” Gustave Flaubert
Summer is great. The sun, the sea, the long nights, friends, love and the desire to be always in company. It’s the most cheerful season, that makes us all sweeter and more tender. To give my summer a pinch of extra flavor there is DOP Emmental, the king of Swiss cheese made from untreated fresh milk of cows fed exclusively on grass and hay. Sorry if it isn’t much. My mission is to make four recipes, each inspired by a season. The ingredients to make this dish, typical summer ones, make it suitable to be eaten as a starter, as a main dish or as an appetizer for a classy aperitif. The main ingredient is DOP Emmentaler cheese, which, with its typical taste, gives character to the recipe. Fill your house with friends, prepare a fresh bottle of white wine and serve these delicious stuffed potatoes.
Recipe. FOR 4 PEOPLE
DOP Emmentaler cheese (doses to taste) + 4 large + 2 salad tomatoes + 1 clove chopped garlic + extra virgin olive oil + fresh basil leaves + salt + pepper.
Preheat the oven to 200° C (392° F). Meanwhile, peel and wash the potatoes, dry them well and with a sharp knife cut a piece of the bottom of the potatoes so that they stand on the baking sheet without flipping over. Carefully cut them until about 1 cm from the end trying to get very thin slices. Place the potatoes on a baking tray lined with parchment paper. Cut the tomatoes into a tartare and mix in a bowl with the chopped garlic, a little olive oil, a pinch of salt and a little pepper. Cut the DOP Emmentaler cheese into slices. With your magic hands, place the DOP Emmentaler cheese between the potato slices, being careful not to break them. Before baking, add the sauce of tomatoes cut into a tartare and the fresh basil on the surface. Bake at 200° C (392° F) for at least 1 hour (cooking depends on the type and size of the potatoes) and towards the end of cooking, turn the grill on, to brown the surface well.