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Jerusalem artichoke cream and black cuttlefish

Written by admin. Posted in Cold starters, Finger-Food, Starters

Cuisine: Piedmont – Creative – Finger food
Cooking time: 40 minutes
Ingredients for 4 servings:
Jerusalem artichokes 600 g
Vegetable stock 1200 g
Shallots 100 g
Garlic 20 g
Salt and Pepper as needed
Extra virgin olive oil as needed
Cuttlefish 120 g
Cuttlefish ink 20 g
Capers 10 g
Anchovy No. 1
Chervil 5 g
Chives 5 g
Lemon No. 1
PROCEDURE
For the Jerusalem artichoke cream:
Wash and peel the Jerusalem artichokes, dice them and soak in cold water. Finely chop the shallots and half of the garlic and then brown in a saucepan with olive oil. Add the Jerusalem artichokes and season with salt and pepper, add the broth and cook until the artichokes are softened and falling apart. Blend them adding little by little extra virgin olive oil.
For the black cuttlefish:
Wash the black cuttlefish and cut in half. In a pan with extra virgin olive oil brown the other half of the garlic, add the boned anchovy and the chopped capers, sauté the ingredients well and add the previously cut cuttlefish. Add the lemon juice to the cuttlefish and continue cooking with the squid ink, diluted in water, for about 8 minutes.
Serve the Jerusalem artichoke cream in soup dishes, placing the black cuttlefish in the center. Garnish with chervil and chives.

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