Tag: Jerusalem

Recipe Risotto with Jerusalem artichokes and peppered mussels – Italian Cuisine

Recipe Risotto with Jerusalem artichokes and peppered mussels


  • 1 kg mussels
  • 500 g Jerusalem artichoke
  • 480 g Carnaroli rice
  • vegetable broth
  • grated Parmesan
  • dry white wine
  • marjoram
  • laurel
  • garlic
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe for Jerusalem artichoke risotto and peppered with mussels, clean the Jerusalem artichokes and bake them whole on a baking sheet lined with parchment clove of garlic, a drizzle of oil and a sprig of marjoram for 30 '. Remove the Jerusalem artichokes, chop them coarsely and salt them.

Clean the mussels carefully: brush them and remove the fine linen (the filaments that allow the shell to attach to the rocks or other supports) and rinse them well under running water. Collect the mussels in a saucepan with a bay leaf, a clove of garlic, a handful of peppercorns, a glass of wine, cover and bring to the fire.

Cook them until they open: it will take 3-5 minutes at most. Drain the mussels, strain the cooking liquid through a fine mesh strainer, lined with gauze or cotton wool, and keep it warm. Shell all the mussels. Quickly toast the rice in a fat-free saucepan for less than 1 ', then add the Jerusalem artichokes, sprinkle with a ladle of boiling broth and continue to wet with the boiling mussel cooking liquid.

Cook the risotto in 16-18 ', remove from the heat, stir in 20 g of parmesan and a couple of tablespoons of oil. Add the shelled mussels,
finely chopped marjoram and ground coffee
pepper. Season with salt, if needed, and serve.

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.

Cook the Jerusalem artichoke: 10 recipes – Italian Cuisine


Originally from North America, this tuber contains the flavor of the potato and artichoke together. Also known as the "cane truffle", for many years it was a valid substitute for the potato

Cooked, raw, fried, reduced to puree: there are many ways to cook Jerusalem artichoke, a tuber with countless resources: Did you know that it is gluten-free and therefore suitable for the celiac diet? It is indicated for those suffering from diabetes because it has the property of lowering the level of absorption by the intestine of sugars and cholesterol. It is also rich in vitamin A and B. To cook it, follow our advice.

Topinambur, escarole and gorgonzola salad

This is a fast and very tasty salad that can become a unique dish. Chop 1 celeriac, 4 Jerusalem artichokes and an apple into small pieces. Dip them in a bowl with water acidulated with half a lemon. Wash a head of scarola well and reduce it into strips. Separately, roughly chop 50 g of walnuts. Add the vegetables and the apple in a large bowl; in the mixer pour 4 tablespoons of extra virgin olive oil and 2 of apple vinegar, add the walnut kernels, 50 g of sweet gorgonzola, a pinch of salt and freshly ground pepper. Blend until you get a thick cream with which you will garnish the salad.

Crunchy chips

To prepare thinly slice the Jerusalem artichokes and leave them to soak in cold water for about 30 minutes. Then dry the slices, pass them in the flour and fry them in abundant olive oil with a clove of garlic in a shirt and a sprig of rosemary. Serve as soon as they are golden with a pinch of salt.

Delicious skewers

This appetizing finger food can be prepared in advance and heated in the oven just before serving. Cut the Jerusalem artichokes into small slices and cut a slice of pumpkin into small pieces and place them on a baking tray covered in oven at 180 ° for 25 minutes. After 10 minutes sprinkle the pumpkin slices with grated Parmesan. In a pan, cook the peeled onions for 20 minutes with a tablespoon of sugar, a bay leaf, a chili pepper, a knob of butter, salt, half a glass of white wine and a tablespoon of vinegar. Form the kebabs by piercing 3 sticks of Jerusalem artichoke and two onions in each stick. Finish with the pumpkin au gratin.

Jerusalem artichoke flan with chestnuts

A perfect appetizer for this period. Peel the Jerusalem artichokes and collect them in a bowl with cold water acidulated with a little lemon juice. Cut them into regular pieces and steam them until they are tender. Then whisk with two tablespoons of robiola, grated Parmesan, 2 eggs, salt and pepper; pour the mixture into 8 buttered molds and bake at 180 ° for 25 minutes. In a saucepan, brown 200 g of chestnuts already boiled with a knob of butter and a few sprigs of thyme. Turn out the flan and garnish with the crumbled chestnuts.

Fusilli with Jerusalem artichokes and hazelnuts

For this recipe you can use handmade fusilli, if you don't have time, simply spaghetti. Prepare it this way: cut and peel the Jerusalem artichokes which you will put in a saucepan to boil with a drizzle of oil, water and a clove of garlic. When they are tender, remove the garlic and shake them with the addition of grated pecorino, a drizzle of extra virgin olive oil and a handful of white pepper. Meanwhile boil the fusilli, drain and season with the Jerusalem artichoke sauce. Add a handful of chopped hazelnuts and fresh mint.

Risotto with Jerusalem artichoke, pumpkin and gorgonzola

For this risotto, sauté the shallot, season with the diced pumpkin and topinambur, toast the rice and then cover everything with vegetable broth. Once cooked, it will take 12-15 minutes, stir it and melt the gorgonzola cut into small pieces.

Soup with bread and cheese

A simple and very tasty dish, which is prepared in no time. In a pot, slice the shallot, the Jerusalem artichoke and a head of Belgian endive. Fry everything for a few minutes and then add the finely chopped fennel to the vegetables. Add some vegetable broth and cook over low heat for at least an hour. Separately, cut into small pieces, without removing the crust, a few slices of Altamura bread which you will toast in the oven at 180 ° for 8 minutes. Place the slices of bread in a baking pan with a drizzle of extra virgin olive oil, pour the soup and garnish with a sprinkling of grated Bitto cheese. Grill au gratin for 5 minutes and serve steaming.

Topinambur cream with ham choux

For a sophisticated first course. Prepare the cream by frying the sliced ​​shallots in a drizzle of extra virgin olive oil and brown the Jerusalem artichokes cut into small pieces. Add a liter and a half of broth, a sprig of thyme, salt and pepper and cook for 30 minutes. When they are ready, remove the thyme and blend the cream, adding 100 g of cream. Separately prepare the choux pastry as described below, and garnish the cream puffs with a cream made by blending cooked ham, grated Parmesan and a dash of milk. Serve the Jerusalem artichoke cream with the ham puffs.

Scallops and Jerusalem artichokes on Catalonian sauce

This recipe could be an elegant appetizer or, if you prefer, a second course of fish. To prepare it, clean the scallops and separate the coral from the walnut, and then brown them in a knob of butter. Meanwhile, dice the Jerusalem artichokes and dip them in boiling salted water for about 8 minutes. Drain and fry in a pan with a drizzle of extra virgin olive oil and a thinly sliced ​​shallot. Also boil the Catalonia and when it is cooked whisk it with a spoonful of milk until you get a cream. Serve the scallops with the diced topinambur and finish with the Catalonian sauce.

Boccice of lobster with diced topinambur and orange

This dish combines the sweetness of lobster with that of Jerusalem artichoke. You can serve it as an appetizer or as a second course. Boil the lobster and cut it into small pieces. Add fennel cut into thin wedges and peeled orange slices. Separately boil the Jerusalem artichokes after having stripped them and cut them into small pieces. Let them cook in a drizzle of oil and a clove of garlic in a shirt and add them to the lobster. Season everything with the juice of an emulsified orange with oil, salt and pepper.

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