| WHITE christmas |
Yesterday the first snow fell in many parts of Italy.
This dish that I propose today wants to be a tribute to the snow-covered fields and to that typically Christmas atmosphere, soft and delicate, which since I was a child I connect to holidays.
In recent times I have a certain predilection for creams and velvets, so that "my" first of the holidays can only be an impalpable velvety.
For this special occasion, the base is Jerusalem artichoke and potatoes, with fried artichokes, Jerusalem artichoke carpaccio, parsley, black pepper and toasted hazelnut grains.
A dish that is actually very simple to make, since usually at Christmas we cook a lot and not too demanding to eat because, you know, these are the days of overeating ...
Peel and wash the potatoes and Jerusalem artichokes, cut everything into cubes, except one Jerusalem artichoke that you slice thinly (with a potato peeler), place it on a plate and season it with a drizzle of oil and 2 tablespoons of lemon juice. Then let it marinate until the cream is ready. Clean the artichokes and remove the hardest leaves. Cut them into quarters and put them in a glass container with water and 1/4 of a squeezed lemon.
Put Jerusalem artichoke and potatoes in a high-sided pot with 1 clove of minced garlic and 4 tablespoons of oil. Brown for a few minutes, in the meantime bring 1 liter of water to a boil, salt lightly and cover with hot water. Cook for 25 'over medium heat.
Meanwhile bring the sunflower or corn oil to temperature, remove the artichokes from the water, dry them quickly with food paper and flour them. Fry the artichokes, then arrange them on a plate lined with absorbent paper and salt them.
Take the hazelnuts and mash them coarsely with the flat part of the knife blade. Then complete with a quick mince.
When Jerusalem artichoke and potatoes are cooked, blend them with a hand blender. Serve hot, with the artichokes, the slices of marinated Jerusalem artichoke, the chopped hazelnuts and a few parsley leaves. If you like, black pepper.