JERUSALEM ARTICHOKE FLAN
INGREDIENTS:
• 1 kg Jerusalem artichokes;
• 3 eggs;
• 30 g freshly grated Parmesan cheese;
• béchamel sauce;
• olive oil;
• 40 g butter;
• salt and pepper.
JERUSALEM ARTICHOKE FLAN
INGREDIENTS:
• 1 kg Jerusalem artichokes;
• 3 eggs;
• 30 g freshly grated Parmesan cheese;
• béchamel sauce;
• olive oil;
• 40 g butter;
• salt and pepper.
JERUSALEM ARTICHOKE FLAN
INGREDIENTS:
• 1 kg Jerusalem artichokes;
• 3 eggs;
• 30 g freshly grated Parmesan cheese;
• béchamel sauce;
• olive oil;
• 40 g butter;
• salt and pepper.
Slice the Jerusalem artichokes very thinly, put them in a baking dish with butter, olive oil, salt and pepper. Cook them slowly until done, about 30 minutes. Mix them with a mixer, prepare a rather thick béchamel and add it to the Jerusalem artichokes.
Add the grated cheese and eggs and pour into a buttered and floured mold.
Bake at 180°C(355°F) for about 1 hour. It is served as a side dish with scallops, mushrooms or cotechino.
Slice the Jerusalem artichokes very thinly, put them in a baking dish with butter, olive oil, salt and pepper. Cook them slowly until done, about 30 minutes. Mix them with a mixer, prepare a rather thick béchamel and add it to the Jerusalem artichokes.
Add the grated cheese and eggs and pour into a buttered and floured mold.
Bake at 180°C(355°F) for about 1 hour. It is served as a side dish with scallops, mushrooms or cotechino.
Slice the Jerusalem artichokes very thinly, put them in a baking dish with butter, olive oil, salt and pepper. Cook them slowly until done, about 30 minutes. Mix them with a mixer, prepare a rather thick béchamel and add it to the Jerusalem artichokes.
Add the grated cheese and eggs and pour into a buttered and floured mold.
Bake at 180°C(355°F) for about 1 hour. It is served as a side dish with scallops, mushrooms or cotechino.
The structure and the low acidity of this wine contain a warm aroma and a soft, discreet bouquet. The elegant tannins make it suitable for pairings with white meat dishes andalso with pasta with sausage-based sauces. However, the pairing that we propose today is related more than anything to itsstyle, not flashy but rich in historicity and sensations: Jerusalem Artichoke Flan. The Jerusalem artichoke is an herbaceous plant that grows in wet, sunny areas from August to October, famous for its detoxifying properties.
With its gentle and well-defined flavor, this dish goes very well with the sobriety and depth of this wine.
The structure and the low acidity of this wine contain a warm aroma and a soft, discreet bouquet. The elegant tannins make it suitable for pairings with white meat dishes andalso with pasta with sausage-based sauces. However, the pairing that we propose today is related more than anything to itsstyle, not flashy but rich in historicity and sensations: Jerusalem Artichoke Flan. The Jerusalem artichoke is an herbaceous plant that grows in wet, sunny areas from August to October, famous for its detoxifying properties.
With its gentle and well-defined flavor, this dish goes very well with the sobriety and depth of this wine.
The structure and the low acidity of this wine contain a warm aroma and a soft, discreet bouquet. The elegant tannins make it suitable for pairings with white meat dishes andalso with pasta with sausage-based sauces. However, the pairing that we propose today is related more than anything to itsstyle, not flashy but rich in historicity and sensations: Jerusalem Artichoke Flan. The Jerusalem artichoke is an herbaceous plant that grows in wet, sunny areas from August to October, famous for its detoxifying properties.
With its gentle and well-defined flavor, this dish goes very well with the sobriety and depth of this wine.