Tag: Jerusalem

Recipe Jerusalem artichoke, barley and sclopit soup – Italian Cuisine

Ingredients

500 g pumpkin pulp (Hokkaido variety)
400 g Jerusalem artichoke
300 g potatoes
200 g pearl barley
40 g sclopit or parsley
1 clove of garlic
1 large onion
1 stalk of white celery
1 carrot
lemon
fresh herbs (rosemary, thyme, mint, coriander, parsley, tarragon)
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 6 people

Peeled the Jerusalem artichokes, cut into cubes and cook in the oven at 200 ° C with a drizzle of oil and a pinch of salt, until they are lightly browned, for about 10 minutes. At this point, add the pumpkin pulp, cut into cubes of the same size as the Jerusalem artichokes, to the pan and roast everything together for another 10-15 minutes.
Cleanse the onion, cut into slices and stew with 1 clove of garlic, a drizzle of oil and 1/2 glass of water for about 15 minutes.
Peeled the potatoes and cut them into cubes of the same size as the Jerusalem artichokes. Add them to the stewed onion, cover with water and cook for about ten minutes.
Add with potatoes, roasted Jerusalem artichokes and pumpkin and more hot water to cover. Cook for another 5 minutes.
Cleanse and finely chop the carrot and celery, then add them to the soup, cook for another 5 minutes and add the sclopit.
Seasoned with fresh aromatic herbs, a drizzle of oil, grated lemon zest, salt and pepper.
Boil the barley separately in boiling salted water for about 40 minutes, drain and serve with the soup.

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

Ingredients

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

Duration: 1 h

Level: Middle

Dose: 4 people

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.

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

Ingredients

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

Duration: 1 h 40 min

Level: Easy

Dose: 6 people

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.