Jerusalem artichokes with pancetta
Published on 6 February 2020
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Ingredients and method
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These artichoke-flavoured roots make a quick, tasty side with meat or fish.INGREDIENTS
JERUSALEM ARTICHOKES
DICED PANCETTA
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
PARSLEY
GARLIC
I peel and put roots in cold water, adding lemon juice if not using immediately.
I slice with a mandoline.
I put in a pan with extra virgin olive oil and garlic.
I add diced pancetta.
I cook over high heat until tender and slightly coloured, adding salt and pepper.
I finish with chopped parsley.
Original source: https://incucinaconlilly.com/2020/02/06/topinanbur-con-pancetta/
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