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Topinambur
con Crema di Bagna Caôda, Boccondivino
(Jerusalem Artichokes with Creamy Anchovy Sauce,
Boccondivino)
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Although
still relatively unknown in this country, Jerusalem artichokes are
popular in Piedmont, where they are often sliced and eaten raw, dipped
into bagna caôda.
This baked dish, a variation on that theme, adds cream to the anchovy
sauce to give it body.
The Jerusalem artichokes are sliced, mixed with the creamy bagna caôda,
and baked.
The artichokelike taste of the root vegetable is an ideal counterpoint
to the sauce.
This dish is one of the specialties of Maria Pagliasso of Arcigola's
restaurant, Boccondivino.
makes
4 servings
1
pound Jerusalem artichokes, peeled
1 quart mikl
Juice of ½ lemon
3 tablespoons extra virgin olive oil
¼ cup heavy cream
¼ cup heavy cream |
6
whole salted anchovies, rinsed,
filleted, soaked in cold water briefly,
drained, and chopped almost to a paste. |
Slice the peeled Jerusalem artichokes
crosswise as thin as possible.
(The thin slicing blade of a food processor works well, as does a
mandoline.) Add the milk and lemon juice to a large heavy-bottomed
saucepan and bring to a simmer.
Add the Jerusalem artichoke slices and let simmer until cooked through
but not soft, 6 to 8 minutes, depending upon the thickness of the
slices. Drain the slices and set aside.
Preheat
the oven to 375°F
To
make the the sauce, add the olive oil to a small heavy-bottomed
saucepan over low heat. When the oil is warm but not hot, add the
garlic and cook for 10 minutes.
Copyright: Matt Kramer, "A Passion for Piedmont
- Italy's Most Glorious Regional Table"
William Morrow & Company Inc. NY, 1997
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