Tag: Jerusalem

Jerusalem artichoke and potato flan: a healthy and delicious alternative – Italian cuisine reinvented by Gordon Ramsay

Jerusalem artichoke and potato flan: a healthy and delicious alternative



Peel the Jerusalem artichokes and potatoes, and cut them into cubes. In a large saucepan, melt the butter and add the whole garlic cloves for flavor. Add the Jerusalem artichoke and potatoes, Season with salt and pepper, cook for 15-20 minutes.



Cream of Jerusalem artichoke and quail eggs – Italian Cuisine

Cream of Jerusalem artichoke and quail eggs


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Velvety preparation of Jerusalem artichoke and quail eggs

1) Peel i Jerusalem artichoke, wash them, cut them into cubes and steam them for about 6 minutes, until they are tender. Transfer them to a mixer with the leaves of marjoram and the cream and operate until obtaining a soft and smooth cream. Season with salt is pepper, transfer the mixture into a pastry bag and distribute it in 6 glass beakers (7 cm in diameter); cover them to keep them warm or put them in the oven at 80 °.

2) In a large non-stick pan bring 2 fingers ofwater With the'White vinegar, lower the heat and let thewater. Peel in very gently eggs of quail and cook for about 90 seconds.

3) Take the eggs with a slotted spoon and carefully place them on a plate. Trim theegg white with the help of a small knife, if the edges are too frayed and arrange them delicately on the cream in each cup. Complete each portion with a slice of salmon trout and a generous mince of black pepper of reel. Decorated with leaves of marjoram and serve.


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Recipe Dark leeks and Jerusalem artichokes, spring onion jam and fontina – Italian Cuisine

Recipe Dark leeks and Jerusalem artichokes, spring onion jam and fontina


  • 500 g Red spring onions
  • 400 g Leeks
  • 350 g clean Jerusalem artichokes
  • 150 g Sugar
  • 120 g Fontina
  • 100 g Red vinegar
  • 70 g Butter
  • Sage
  • Extra virgin olive oil
  • salt
  • pepper

Peel the spring onions, cut the bulbs into strips and put them in a saucepan with 60 g of oil and a pinch of salt. Cook for 15 ', then add the sugar, let it melt without caramelizing it, for 2', then add the vinegar.

Cook the spring onions gently for about another 25 ', until they are very soft, obtaining a consistent jam. Cook the Jerusalem artichokes in boiling water for 10-12 ', drain and cut into rings.
Clean the leeks by removing the green part and cut them into rolls about 1.5 cm high.
Put the leeks in a large pan with the butter, a few sage leaves and a grind of pepper; add salt and cook over low heat, with the lid on, for about 25 '.
Then add the sliced ​​Jerusalem artichokes to the leeks while cooking, cover again with a lid and cook for another 15-20 ', adding water if needed.

Transfer the leeks and Jerusalem artichokes to a pan suitable for the oven; sprinkle the surface with the fontina cut into chunks and bake at 180 ° C for 5-6 ', until the fontina has melted. Serve hot, completing with the onion jam and sage leaves to taste.

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