Hi folks and welcome to Cuddling Food channel
Here I have some fresh topinambur, also known as Jerusalem artichokes.
I don't know if you know them, if you eat and like them, but
here in Piedmont they're quite popular during winter time, so from October until March.
And they're easy to be found at the farmers market as well as at the grocery store.
I've to say I've never been a super fan of this product, mainly because I didn't know how to cook it!
So today I'm going to show you 2 simple recipes to cook the topinambur.
One is really easy and maybe you have already your own version.
The second one is even more simple and it's a nice idea for an aperitivo with your friends.
I would start from the topinambur's flan.
Meanwhile I'll explain you the recipe, I'll show you the second way to eat Jerusalem artichokes.
Let's get started with the flan.
First remove the skin with a teaspoon, as you do for the fresh ginger.
It doesn't have to be perfectly removed.
Then, clean them quickly under the running water.
Slice them thinly and place them in a pot.
I sliced them and placed in a pot, now pour some fresh milk just enough to cover the topinambur.
Bring them to boil and then turn the heat down, cooking until the topinambur get softer.
While the topinambur are cooking, I show you how to prepare an easy aperitivo.
In few steps, it will be ready and you'll love it!
Slice the topinambur thinly.
Place them on a nice plate or a wooden board.
Serve the raw topinambur with some olives pate on the surface.
I guarantee that it's a super simple winning pairing.
And here you have a simple aperitivo.
You don't need to cook anything, but just slice the topinambur and serve them!
Let's go back to our flan.
Stir once in a while the topinambur in the milk.
Turn down the heat.
When they're almost cooked, add a pinch of salt, black pepper and nutmeg.
In a few minutes the topinambur will get soft, then turn off the heat.
Place everything into a container, easy to blend.
Blend it until creamy.
Let it cool down before adding the eggs and the Parmigiano Reggiano.
Add the eggs once at time and the grated Parmigiano Reggiano.
Pour the mixture into buttered molds.
Place the small molds into a bigger oven tray. Then pour water until cover 2/3 of the molds.
Bake at 160°C for 30-40 minutes, with fan setting.
The flans are ready. Let it cool down just a little bit.
Serve them as an appetizer.
You can start with the raw topinambur and olives pate, and move on with these delicious flans.
These flans are perfect with strong cheese fondue, as Raschera or Castelmagno.
Or simply with a drop of EVO oil and some Parmigiano or Pecorino Romano flakes.
If you liked the recipe, THUMB UP!
Now I'm going to taste it, of course FOR YOU!
Guys...it's delicious.. so delicate..
Well, you can't go wrong with it. It's a way to eat a seasonal vegetable simply and healthy.
Fantastic...really FANTASTIC!
Sorry.... We will see in the next video recipe...
Don't forget to subscribe to my channel and I send you a kiss!
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