Cream of Jerusalem artichokes with Gorgonzola and plain chocolate curls

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Ingredients

  • 500 g Jerusalem artichokes
  • 1 shallot
  • 200 g chicken broth
  • 120 g spicy gorgonzola
  • 40 g plain chocolate (70% cocoa solids)
  • extra-virgin olive oil

Preparation

Clean and peel Jerusalem artichokes, then slice them thinly. Brown the shallot in extra-virgin olive oil, add Jerusalem artichokes and the chicken broth to bring to the cooking point. Let boil for about 30 minutes until creamy. Pour the cream in a soup plate, add gorgonzola and chocolate curls. Top with drops of extra-virgin olive oil.

Cook: Antonio Cannavacciuolo – Restaurant : Villa Crespi – Orta San Giulio (NO)
2 Michelin stars, AIC: 2 temples
Gambero Rosso restaurant guide: 3 forks

Suggested wine: Spicy Gewürtztraminer, Alto Adige

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