This Jerusalem artichoke’s rustic pie made with a tuber also called wild sunflower. It is a sunflower cultivated in North America but largely spread in my region, Friuli Venezia Giulia, where you find it grow wild in the countryside. I never dared to pick it up but now that I know the roots are edible, I’ll be going foraging it next time that I’ll be in Italy, hopefully in the upcoming summer.
In the meantime, go and buy it in the supermarket and prepare our week’s recipe, the quiche with caramelised onions, Jerusalem artichokes and thyme. (Francesca)
|Preparation Time: 20 min||Cooking Time: 30-40 min|
|TOTAL TIME: |
- 1 ready-made round short crust pastry (Brisé dough)
- 400 g Jerusalem Artichokes, peeled and sliced
- 2 medium size golden onions, peeled and sliced
- 3 eggs
- 100 g Parmigiano Reggiano Cheese
- Evo oil
- Salt pepper
- 100 ml cooking cream
- Place the Jerusalem Artichokes in a bowl with water and 1 lemon cut and squeezed..
- Place and warm a large frying pan on medium heat, pour 2-3 spoons of EVO oil and add the onion slices. Mix to completely coat with the oil. Then spread them out evenly and let cook, stirring occasionally until softened (about 10 min). When ready, remove the onions from the pan and keep aside.
- Place the same frying pan on medium heat, add 2-3 spoons of Evo Oil. Let it warm and then add the Jerusalem artichokes in. Let them brown for a few minutes, while mixing with a wooden spoon. Season with salt and thyme, lower the heat and let sauté for about 10 min. Add a bit of water if needed.
- In a bowl pour the cooking cream, add Parmigiano Reggiano, the eggs, and then season with salt and pepper. Beat really well with a fork and keep aside.
- Heat the oven to 220°C.
- Roll the crust pastry out on baking paper and place the pastry on a round pie pan (about 24 cm diameter). Place the Jerusalem artichokes into it. Pour the egg mixture on, add the cooked onions and spread out evenly.
- Bake for about 30-40 minutes, or until golden brown. Let the quiche cool completely before serving.