Sunchokes with Walnut Gremolata
- 1/4 cup walnuts, toasted (see below) and finely chopped
- 1/3 cup coarsely chopped fresh Italian parsley
- 2 tablespoons slivered orange zest
- 2 garlic cloves, finely chopped
- 1 pound firm sunchokes (Jerusalem artichokes), scrubbed
- 2 tablespoons extra virgin olive oil
- Maldon or other flaky sea salt and coarsely ground black pepper
Combine the walnuts, parsley, orange zest, and garlic in a small bowl, mixing well.
Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly shave the sunchokes. Transfer to a bowl and drizzle with the olive oil, tossing well (be sure to coat the sunchokes well, to prevent oxidation). Season with salt and pepper, sprinkle with the gremolata, and serve.
To toast nuts, spread them on a baking sheet and toast in a 350 degree F. oven, stirring occasionally until fragrant and golden brown, 8 to 10 minutes, depending on the type of nut. Pine nuts can burn easily so check on them frquently. Transfer to a plate to cool.
Easy Italian Cooking
- by Mario Batali and Mark Ladner
- Photography by Quentin Bacon
- Ecco 2010
- Hardcover; $29.99; 528 pages
- ISBN-10: 0061924326
- ISBN-13: 9780061924323
- Reprinted by permission.
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This page created September 2010