Tag: Jerusalem

Scorpion fish recipe with Jerusalem artichoke and almond milk – Italian Cuisine

Scorpion fish recipe with Jerusalem artichoke and almond milk

  • 1 kg redfish
  • 300 g Jerusalem artichoke
  • 200 g milk plus a little
  • 70 g almonds
  • laurel
  • thyme
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for redfish with Jerusalem artichoke and almond milk, gut the redfish, remove the gills and scale it. Finally wash it well under running water.

Have the foresight to handle the cover by covering it with a tea towel or wearing gloves to avoid getting stung. Alternatively, ask your fishmonger to clean it for you. Coarsely chop 70 g of almonds and toast them in a pan for 3-4 ': they must become almost brown in color; then add 200 g of milk and continue to cook on the flame for at least 10-12 minutes.

Remove the almond milk from the heat, add two tablespoons of fresh milk, salt and whisk in cream. Wash the Jerusalem artichokes very well, brushing them gently if necessary. Then arrange them in a bowl, seal them with cling film and bake them in the microwave for 1-3 'at maximum power. Remove from the oven, remove the film, peel them

and cut them into touches.
TASTE the redfish by filling
the belly with laurel and thyme. Salt, pepper
and grease the redfish, then place it on a plate lined with parchment paper, add the touches of Jerusalem artichoke, drizzle with the almond milk, cover with a sheet
of aluminum and bake at 180 ° C for 10 '. Remove the aluminum foil and complete the cooking in another 15 '.
SERVE the filleted redfish with touches of Jerusalem artichoke, the sauce and rosemary
to taste.

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.

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.

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