Jerusalem Artichoke Flan with Roccaverano Fondue Recipe
I am in the Langa region, at the borders of Piedmont and Liguria
A land of beauty and agricultural and dairy products of remarkable quality.
I often take advantage of this luck in assembling the ingredients that make up my kitchen, my recipes…
I play it safe because the dairy production is provided by my son’s company Bricco della Croce in Cessole
The Jerusalem artichokes, on the other hand, come from my garden; when I first set foot in this small plot intended for parking, among other plants dear to me, I also found some Jerusalem artichoke plants, so I continued to cultivate them, creating a small barrier; thus every year they give me the right amount to consume; fresh, crunchy, and fragrant tubers at zero km.
I make the phyllo pastry at home, with the usual recipe I use for other preparations; a paper-thin, light, crispy, and versatile dough; you can also buy it ready-made.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Jerusalem Artichoke and Roccaverano DOP
- 1.3 lbs Jerusalem artichokes
- 3 tbsp béchamel sauce
- 2 eggs
- 1.8 oz grated parmesan
- 5.3 oz phyllo pastry
- 1 cup heavy cream
- 7 oz robiola (Roccaverano DOP)
- to taste salt
Tools
Oven, bowl and muffin tray or aluminum molds
Steps
Clean and boil the Jerusalem artichokes in salted water and mash them into a puree
In a bowl, mix the Jerusalem artichokes with the rest of the ingredients, adjust the salt
After cutting the phyllo pastry into squares, about 5×5 inches, place 3 sheets in each mold; fill with your cream and bake at 375°F for about 20 minutes; test with a toothpick to see if cooking is complete
Meanwhile, melt the cream with the Roccaverano over low heat
Pour a tablespoon of fondue on your flan and a tablespoon on the plate, place the tulip and decorate
Serve hot
Preferably consume immediately, if necessary, store in the refrigerator. You can also prepare it a day in advance and heat it, the phyllo pastry maintains its crispness well. You can also bake it in one go in a round or rectangular mold.
