Ingredients for 4 people:
150 gr. of peas
2 Jerusalem artichoke roots
Mint
Extra virgin olive oil, salt and pepper
Peanut oil for frying
30 gr. Parmesan Cheese
For the tartare, cut into slices of Culatta about 2 slices each for a total of 50 gr. per person
Find the video of the recipe at this
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Beat the Culatta on the cutting board with a knife, season everything in a bowl with oil and pepper.
Insert the tartare into a pasta bowl and create a hamburger.
For the cream, blanch the peas (i.e. cook the peas in hot water and then drain them in water and ice)
Blend the peas all with parmesan, oil, salt and pepper, a few mint leaves.
Pass the sauce through a colander.
Carefully clean the Jerusalem artichokes in running water, cut very thinly into strips with the peel, and keep them in sparkling water to prevent them from blackening, dry them and fry them at a temperature of 160 g.
Plating:
in a flat plate pour the pea cream in the center, insert the Culatta hamburger and complete with a crown of Jerusalem artichoke chips and garnish with a mint leaf and a dash of extra virgin olive oil.
Pairing proposed with the Pinot Nero wine from the Poggiarello farm
Recipe by Michele Cannistraro The Cannibal Winner of Master Chef All Star
Personal Chef
We thank Pogiarello Vini, Castello di Rivalta and Only4you
