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Jerusalem Artichokes with Toma Della Rocca and Rosemary Flowers
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
Published 2010
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 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