Antipasti (entrée) -Vellutata of Jerusalem artichokes with crayfish
Jerusalem artichokes and crayfish, really? Yes, because this root (called topinambur in Italy) is perfect in a soup with crustaceans a little unusual but delicious. Preparing time: 15 minutes Cooking time: 50 minutes Ingredients: 400 g Jerusalem artichokes 1 crayfish (approx. 800 g) 250 ml fish stock chives salt, pepper, extra virgin olive oil Preparation: Clean and peel the artichokes, then boil them in a pot with abundant salted water for 30 minutes. In another pot, boil the crayfish for 15 minutes, cool it down and shell it. Slice the tail and stir in a pan with extra virgin olive oil for 3 minutes per side. Blend the artichokes witgh the fish stock, until is very smooth. Add salt and pepper and cook slowly for 5 minutes. Serve in a soup plate, with the vellutata on the bottom and some crayfish slices in the middle, with the finely chopped chives on top and a drizzle of extra virgin olive oil. |
 
Antipasti (entrée)The real Italian bruschetta I grew up in Tuscany with bruschetta, and I still have it for breakfast or snack at least 3-4 times a week. The Italian bruschetta seems to be very popular everywhere nowadays, and the word "bruschetta" is often in menus... |
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