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.

15 November 2016, 2:49pm

Photo by Farideh Sadeghin

Servings: 4

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

Pink peppercorns


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.

From Moltissimo: Mario Cooks for Waris Ahluwalia and Elettra Wiedemann