Amuses 5 Ways - Recipe 1: Italian Rose


I am very excited about this one! For the first time, I will be working on a sequence of articles that are all related: amuses! Amuses, also known as appetizers, are very tiny dishes brought to people while they are waiting for the courses of a meal, and they are often used to impress customers/guests by showing off skills and taste combinations.
Traditionally amuses are served on special amuse spoons, but my goal in this series is to show you a few creative ways to present gorgeous amuses to your own guests!
Today I will provide you with the recipe for something I would like to call 'Italian rose', and it will be served in little espresso glasses. It is basically a whipped potato with Gorgonzola cheese and a tomato rose, but there is much more to it than just that! It tastes very yummy, and it's a great way to get your taste buds prepare for the other amazing food that I am sure you will serve to them!

Ingredients (serves four)
  • Potato, floury - 1 big piece
  • Butter - 1 tbsp
  • Milk - 1/4 cup
  • Rosemary, fresh and roughly chopped - 1/2 tbsp
  • Gorgonzola cheese - 2 tbsp
  • Tomato - 4 pieces
  • Olive oil
  • Salt
  • Espresso glasses - 4 pieces
Instructions
  1. Cut the potato into pieces, and boil until it's very soft. You should be able to cut it with the bottom of a knife (instead of the sharp side).
  2. Now put the milk in a saucepan, together with the rosemary. Warm up on low heat until it comes to a boil.
  3. In the mean while, roughly mash the potatoes and afterwards put if through a sieve. You could also use a ricer if you have one. This way the texture of the potato will become as fine and decadent as possible.
  4. When the milk has come to a boil, turn of the heat immediately. Now it is time to add all the ingredients to the potato. Through a sieve, add the milk. The rosemary leafs should stay behind. Then add the butter, about 1/4 tsp of salt, and 1 tbsp of the Gorgonzola cheese. Mix well with a whisk.
  5. Add the other tbsp of Gorgonzola in small pieces and simply fold through. It is nice to have some whole pieces in the mashed potato.
  6. Use a small spoon or a piping bag to fill the little espresso glasses. Make sure they are filled to the top, and also make sure the top is even by removing any excess potato mixture with a spatula.
  7. Now it is time to make the little roses! My brother in law taught me a while ago, and it is very simple: cut into the bottom of a tomato, but only until you have cut it halfway through. Then start slicing the tomato all the way around, till you have one big string of tomato skin. This is hard to explain, so it might be a good idea to watch how Chef John does it in this video: https://www.youtube.com/watch?v=dsbsT1Mng5o . He uses a cherry tomato in the video, but I always use regular sized ones, and it works perfectly fine.
  8. Sprinkle the tomato with some olive oil and salt. It would be really awesome to use big grains of salt here, because it will look like there is damp on the rose. But for now, just some glimmers are good enough for me. 
  9. Put the rose on top of the espresso cup, and put in a small stick of rosemary on the side.
There you go! It is just that easy, and you will definitely impress your guests with the taste of this, and maybe even more with the tomato rose!

Enjoy this one, and there are more amuses to come!

Liefs,

Debs.


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