Topinambur and Licorice Flan: a delicious refined and non-trivial appetizer, also perfect as a delicate side dish for a second course based on meat or fish.
Typical ingredient of Piedmontese cuisine, Jerusalem artichoke, also called German turnip, cane truffle or Jerusalem artichoke, is a tuber with a consistency similar to potatoes and with a flavor reminiscent of artichoke.
It is a perennial plant with golden yellow flowers, which blooms in late summer. The tubers are harvested from October to the end of December and the higher the plant, the more Jerusalem artichokes we can find underground.
Let’s cook it together following Francesca Laruffa’s delicious recipe!
Ingredients for 2 people
For the flan:
- 400 g of Jerusalem artichoke
- 15 g of extra virgin olive oil
- A clove of garlic
- A sprig of parsley
- 70 g of hot water
- 50 g of grated Parmesan cheese
- One whole egg
- One yolk
- Sale to taste
- Pepper as needed
For the sauce:
- 25 g of extra virgin olive oil
- 15 g of anchovies
- 2 cloves of garlic
- 100 g of liquid cream
- 1 tablespoon of Licorice Powder
- Turn on the oven at 220 degrees
- Peel 400 g of Jerusalem artichoke and slice them thinly
- Pour 15 g of extra virgin olive oil into a non-stick pan, add the garlic, parsley, sliced Jerusalem artichokes and 80ml of hot water
- Cook for about 15 minutes
- Meanwhile, grease 4 8 cm aluminum cups with a little extra virgin olive oil and keep them aside
- Add 50 g of grated Parmesan cheese, a pinch of salt, 1 egg, 1 yolk, a sprinkling of pepper and blend for 10 seconds with a food processor.
- Pour the mixture into the cups and arrange them in a pan with high sides, in which you have previously poured boiling water for 2 cm in height.
- Bake in the oven in a bain-marie for 15 minutes at 220 °.
- For the preparation of the sauce: put 25 g of extra virgin olive oil, 15 g of anchovies, a pinch of garlic in a pan and cook for 4/6 minutes.
- Remove the garlic, add 100 g of liquid cream and a spoonful of Licorice Powder, cook for 6 minutes.