months were crazy trying coma I was curious about this tuber.
I read on various blogs of people enthusiasm and curiosity grew every time I read a few recipes with this ingredient from the strange name (my mother-in-law said she had never eaten anything with that name), and then I'm
luscious artichoke and everyone says that artichoke aftertaste.
Heck I had to try it even if it seemed impossible to find in Rome!
But entering the supermarket the other day I saw him close to home: her eyes full of stars and envelope!
I called my boyfriend to the office chirping "treasure Jerusalem artichokes to cook tonight" (I think he has thought about some strange animal, because the evening when he saw what it was I thought it up).
recipes around with this tuber there are so many and I wanted to try them all, but in the end I decided that less would have distorted the delicate flavor, partly because it was just what I wanted to discover! The Jerusalem artichokes
I like so much .. is delicate, versatile, and can not wait to cook it in other ways (allowing supermarket!).
cream of Jerusalem artichokes
Peel the Jerusalem artichokes, peeled 500g I have, wash them under running water, cut into thin slices. Brown in a Pentolina 2 cloves garlic, mashed with a little oil. Combine the sliced \u200b\u200bJerusalem artichokes and cook another bit, add some vegetable broth to cover the mixture and bake for 15-20 'with a few whole sprigs of rosemary.
S to particular , pepper, and removed the sprigs of rosemary, mix all together until a fairly thick CERMA. Keep warm with the sprigs of rosemary inside.
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