Jerusalem artichoke puff pastry bites
Published on 17 April 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Jerusalem artichokes make excellent sides and delicious puff pastry snacks.
1 rectangular puff pastry sheet
Jerusalem artichokes
Diced pancetta
Extra virgin olive oil
Salt and pepper
I take the Jerusalem artichokes.
I patiently peel with a paring knife and wash.
I finely slice with a mandoline, brown pancetta briefly in oil, add artichokes and cook, adding water, salt and pepper if needed.
I take rectangular pastry.
I cut squares, prick and arrange on a parchment-lined tray.
I bake at 180°C for 15 minutes until coloured.
I distribute cooked artichokes over pastry and serve with an aperitivo.
1 rectangular puff pastry sheet
Jerusalem artichokes
Diced pancetta
Extra virgin olive oil
Salt and pepper
I take the Jerusalem artichokes.
I patiently peel with a paring knife and wash.
I finely slice with a mandoline, brown pancetta briefly in oil, add artichokes and cook, adding water, salt and pepper if needed.
I take rectangular pastry.
I cut squares, prick and arrange on a parchment-lined tray.
I bake at 180°C for 15 minutes until coloured.
I distribute cooked artichokes over pastry and serve with an aperitivo.
Original source: https://incucinaconlilly.com/2014/04/17/sfogliatine-con-topinanbur/
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