Name: Jerusalem Artichokes with Toma Della Rocca and Rosemary Flowers
Yield: Serves 8
Cuisine: Australia
Ingredients: 400 ml (14 fl oz) Vegetable Stock; 2 g (1/16 oz) Lecite Powder; 30 ml (1 fl oz) Clarified Butter; 2 Bunches Flowering Rosemary; 250 g (9 oz) Toma Della Rocca Cheese, Rind Removed (or Fresh Goat’s Curd); 40 Medium-Sized Jerusalem Artichokes; 250 ml (9 fl oz/1 cup) Olive Oil; 30 g (1 oz) Pine Nuts; 30 g (1 oz) Sunflower Seeds; 30 g (1 oz) Blanched Whole Almonds

Preparation info

Serves
8

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

This robust vegetarian starter combines the nutty flavour of Jerusalem artichokes with toma della rocca cheese, a soft, creamy Italian cheese made from a blend of sheep’s, goat’s and cow’s milks. The dish is finished with almonds, pine nuts, sunflower seeds, rosemary flowers and a rosemary-scented froth.

Ingredients

30 g (1 oz) Blanched Whole Almonds
30 g (1

Method

Slice each almond into four slivers lengthways. Put the almonds, pine nuts and sunflower seeds in a frying pan with the clarified butter and fry until golden brown. Drain the nuts and seeds and place on kitchen paper. Remove the rosemary flowers from the rosemary sprigs and place in a covered container in the refrigerator until required.

Heat the vegetable stock in a sm