Jerusalem artichoke timbales with Parmigiano sauce and puff pastry breadsticks

Published on 2 February 2016

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Inspired by Le Ricette di Baccos with small changes: a delicious starter. Jerusalem artichokes are roots of yellow daisy-like roadside flowers, potato-textured with an artichoke flavour, useful in many recipes.

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Ingredients

INGREDIENTS

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Method

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I peeled artichokes, or scrub thoroughly and leave skins.

I cut evenly and boil or microwave until tender.

I drain and blend hot with a stick blender into purée.

I add grated cheese.

Eggs.

Cream.

Salt to taste and pepper.

I butter moulds and coat with breadcrumbs.

I divide mixture.

I bake at 180°C for 25 minutes, testing with a skewer. They rise then sink when heat stops.
CHEESE CREAM
I heat cream nearly to boiling, remove and add cheese.

I stir until melted into smooth, soft cream.

Serve this sauce with soft, flavourful timbales. I made Parmigiano and Pepper Puff Pastry Breadsticks for crunch, blog recipe.

Original source: https://incucinaconlilly.com/2016/02/02/sformatini-di-topinanbur-in-salsa-di-parmigiano-con-grissini-di-sfoglia/

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