Ingredients
- 160 g Jerusalem artichoke
- 100 g sunflower oil
- 50 g cruschi peppers
- 40 g butter
- 20 g raisins
- 2 green broccoli
- garlic
- salt
- extra virgin olive oil
Cleanse broccoli; boil the florets in salted water for 3-4 minutes, drain and dip them in ice water.
Unearthed raisins in warm water for about ten minutes.
Heat sunflower oil at 40-50 ° C; blend it with the cruschi peppers at high speed to obtain a red oil.
Cut touch the Jerusalem artichokes starting to separate any lumps; peel and blanch them in salted water for 4-5 minutes, then brown them in a pan with 20 g of butter for 3-4 minutes; at the end add salt.
Heat 1 tablespoon of extra virgin olive oil with 20 g of butter, 1 clove of garlic with the peel; add the blanched broccoli and brown for 2-3 minutes.
Distribute in the dishes the broccoli, Jerusalem artichokes and raisins. Season with the "crusco" oil and, to taste, a sprinkling of chilli powder.
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