Tag: artichoke

Recipe Upside down cake with late Treviso radicchio and Jerusalem artichoke – Italian Cuisine

Recipe Upside down cake with late Treviso radicchio and Jerusalem artichoke


  • 500 g Jerusalem artichoke
  • 400 g Clean Treviso chicory
  • 280 g Thick puff pastry
  • 100 g Sliced ​​smoked bacon
  • 50 g Butter
  • Bread crumbs
  • Laurel
  • Coarse salt

Peel the Jerusalem artichokes, cut them into slices and put them in a pan with 30 g of butter, a pinch of coarse salt and a couple of bay leaves. Cover and cook over very low heat for 20-25 minutes. Divide the tufts of radicchio, according to the thickness, into 4-6 wedges.

Place them in the pan over the Jerusalem artichokes, now cooked, cover and let them dry for 3-4 minutes. Grease the bottom of a 20 cm cake tin with butter, cover it with parchment paper, butter it too, then sprinkle it with breadcrumbs.

Cover the bottom and the edge of the pan with slices of bacon, place the rolled radicchio wedges on it, then distribute the Jerusalem artichokes and complete with the rest of the slices of bacon; close with a puff disk tucking it on the vegetables along the edge. Bake the cake at 200 ° C for about 20 minutes, take it out of the oven, turn it upside down and serve it warm.

Calamari, squid and artichoke Tempura recipe – Italian Cuisine

Calamari, squid and artichoke Tempura recipe


  • 500 g mixed squid and squid of medium size
  • 100 g rice flour
  • 70 g rice starch
  • 4 artichokes
  • an egg white
  • lemon
  • sparkling mineral water
  • peanut oil
  • salt

For the recipe of the calamari, squid and artichoke tempura, clean squid and squid; cut the tufts in half and the bags in rings. Clean the artichokes and cut them into 8 wedges each; as you prepare them, immerse them in water and lemon so as not to blacken them.

Prepare a batter by mixing the egg white, flour and rice starch with 150g of carbonated water, very cold. Dip the squid, squid and artichokes into the batter, well drained, then fry in hot peanut oil for 2 minutes. Drain them on kitchen paper, salt them and serve them.

Mini flan of Jerusalem artichoke recipe – Italian Cuisine

Mini flan of Jerusalem artichoke recipe


  • 90 g Jerusalem artichoke
  • 280 g 00 flour plus a little
  • 100 g fresh cream
  • 70 g milk
  • 70 g pre-cooked corn flour plus a little
  • 70 g butter plus a little
  • 3 celery stalks
  • 2 shallots
  • 2 yolks
  • 1 egg
  • laurel
  • thyme
  • Sesame seeds
  • sesame oil
  • extra virgin olive oil
  • salt
  • pepper

For the Jerusalem artichoke mini flan recipe, mix the 00 flour with the corn flour, butter and 150 g of lightly salted boiling water, until you obtain a compact dough. Let it rest for at least 45 minutes, covered, in the refrigerator. Peel the celery stalks with a potato peeler, outside and inside. Cut them into julienne strips and soak them in cold water. Clean the Jerusalem artichokes; cut 100 g into slices and stew them with 70 g of milk, 70 g of water, salt, ground pepper and half a bay leaf, for 5 minutes after boiling. Remove the bay leaf and blend the Jerusalem artichokes in cream.

Then add the cream, egg and yolks and season with salt if necessary. Cut the other Jerusalem artichokes into small pieces and soak them in water. Also cut the shallots into small pieces and brown them in a pan with 2 tablespoons of extra virgin olive oil, for 2 ', with a little pepper. Drain the Jerusalem artichokes and transfer them to the pan with a little of their water. Lower the heat to the minimum and salt, cover and cook for 2-3 minutes. Finally, remove the lid and roast the Jerusalem artichokes a little, for another 2-3 minutes. Perfume with a little thyme and turn off.

Roll out the dough on a floured surface, to a thickness of 3 mm, cut out 12 disks (ø 11-12 cm) and line 2 multiple tart molds (ø 7 cm), buttered and floured with a little cornmeal. Leave a slight surplus of pasta, a little scalloped. Prick the bottom, distribute the chopped Jerusalem artichokes in the molds, then fill them with the blended ones. Bake at 170 ° C for 25-30 '. Drain the celery, season it with sesame oil and sesame seeds and serve it with the flan.

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