Topinambur

Tutte le ricette di questa sezione sono frutto di esperienza, creatività e…. passaparola di Eleonora Berto, presenza quotidiana al nuovo negozio de “El Tamiso” Sotto il Salone n^28 a Padova. Gli ingredienti sono tutti da agricoltura biologica e le dosi sono indicativamente per quattro persone.

JERUSALEM ARTICHOKE CARPACCIO (salad - appetizer)

INGREDIENTS:

n. 3 pieces of Jerusalem artichoke, 3 tablespoons of extra olive oil, salt, parsley, garlic ½ clove, 1 lemon, n. 3 tablespoons flakes of Parmigiano Reggiano.

PROCEDURE:

In a bowl, place the oil, salt, chopped parsley and garlic, lemon juice, mix everything well, creating an emulsion. Wash the Jerusalem artichokes and, with the help of a small knife, scrape off the skin. Thinly slice the Jerusalem artichokes and place them in the dressing bowl (emulsion), letting them rest for half an hour in the fridge. When serving, flick the Parmesan cheese.

GREAT:

— as an appetizer served with toasted bread croutons

— with fresh cheeses

— in addition to salads to “characterize” them

JERUSALEM ARTICHOKE RISOTTO

INGREDIENTS:

320 g rice, 300 g Jerusalem artichoke, 1 clove of garlic, a handful of parsley, 3 tablespoons extra olive oil, 3 tablespoons Parmesan cheese.

For the broth: 2 carrots, 2 celery sticks, 1 onion, whole salt.

PROCEDURE: Wash the vegetables for the broth and place them in cold water to boil with the salt. Wash the Jerusalem artichokes, remove the peel (scraping with the blade of a small knife). Put the oil, garlic and Jerusalem artichokes cut into small pieces in a pan, cook over moderate heat for 5 minutes. Add the rice and toast it for a few minutes. Pour little by little the broth that will be necessary to complete the cooking. Add the chopped parsley. Sprinkle with Parmesan cheese and serve.

JERUSALEM ARTICHOKE CREAM (to spread and to season pasta, cereals, for fillings, etc.)

INGREDIENTS: gr, 500 Jerusalem artichoke, n.2 onions, 1 clove garlic, parsley, salt, n.4 spoons extra olive oil, juice of 1 lemon (chilli or pepper).

PROCEDURE: Slice the onions, dice the Jerusalem artichokes (without peel), crushed garlic, oil, 1 glass of water, salt. Cook over moderate heat 15/20 minutes. Remove the garlic clove, and add chilli or pepper. When the heat is off, add the chopped parsley and lemon juice. Blend and use the hot or cold cream on croutons or as a dressing on pasta, rice or other cereal.

JERUSALEM ARTICHOKE “IN TECIA”

INGREDIENTS: gr. 500 Jerusalem artichoke, 1 or 2 cloves garlic, rosemary, sage, bay leaves, n. 4 tablespoons extra olive oil, salt.

PROCEDURE: Wash the Jerusalem artichokes. Cut them into pieces and put them in a pan with the sliced garlic, herbs and salt. Just cover with water and cook for 20 minutes. Add the oil and cook for another 5 minutes.