Sunchoke Carpaccio with Fonduta and Walnut Gremolata
This crunchy autumn tuber is tantalising served raw with the warm soothing counterpoint of the melted rich fontina and the staccato of the nutty and tangy gremolata.
Photo by Farideh Sadeghin
Prep: 20 minutes
Total: 35 minutes
250 ml heavy cream
several gratings of nutmeg
kosher salt and freshly ground black pepper, to taste
170 grams grated fontina cheese
26 grams coarsely chopped fresh Italian parsley
28 grams walnuts, roughly chopped
20 grams long thin orange and lemon zest
470 grams firm sunchokes (Jerusalem artichokes), scrubbed
30 ml extra-virgin olive oil
Maldon or other flaky sea salt
1. Add the cream and nutmeg to a small sauce pan. Season with salt and pepper. Heat to a boil, add the cheese, and lower the heat to maintain a simmer. Cook, stirring constantly, until smooth and creamy, about 5 minutes. Keep the fonduta warm.
2. Combine the parsley, walnuts, and orange zest in a small bowl, mixing well. Set the gremolata aside.
3. 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, lay out on a plate like carpaccio, sprinkle with the gremolata, and drizzle with the fonduta. Sprinkle with the pink peppercorns and serve.