JERUSALEM ARTICHOKE CARPACCIO (salad - appetizer)

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.

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