Italiano
Creamed Jerusalem artichoke with rooster crests, mussels and a licorice sauce
This recipe from Davide Oldani’s D’O restaurant should be paired with a Grave di Stecca 2013 Nino Franco.
As the creator of pop cuisine would say, this is a dish that “enhances the balance of contrasts”.
Ingredients for 4 people:
For the creamed Jerusalem artichokes: 800g of peeled Jerusalem artichokes that have been washed and cut into small pieces, 100g peeled carrots cut into small cubes, 200ml white Port, 2l water, 5g corn starch diluted into 2ml of cold water, 2ml extra-virgin Taggiasca olive oil, fine salt and sugar.
For the licorice sauce: 50g water, 10g powdered licorice, 3g corn starch dissolved in a little cold water, salt and 5g sugar.
For the topping: 8 rooster crests, 2ml extra-virgin Taggiasca olive oil, 20 mussels and 20g of rue.
Directions:
For the creamed Jerusalem artichokes:
Put the Taggiasca olive oil in a pan and lightly brown the Jerusalem artichokes with the carrots and then add the white Port and let it evaporate completely before covering with water and letting it simmer for 40 minutes.
Blend the Jerusalem artichokes with a mixer, pass through a strainer and then thicken slightly with the corn starch and at the end salt and sugar to taste.
For the licorice sauce:
Bring the water to boil with the sugar and salt, add the licorice powder along with a little corn starch to hold everything together and then pass through a strainer.
For the topping:
Steam cook the rooster crests for around 50 minutes then brown them in a pan with some Taggiasca olive oil
Steam the mussels as well, remove the meat from the shells and put them in a bowl.
Place some creamed Jerusalem artichokes on each plate and top with the rooster crests, mussels, rue and licorice sauce.
Wine to pair:
Grave di Stecca 2013 Nino Franco
Brilliant pale straw colored. Plenty of fine softly arising bubbles. Scents of ripe fruit, aromatic herbs, sage; intense mineral and flint notes. On the palate dry but creamy. Persistent, with a touch of toasted almond.
Production area: an ancient origin vineyard, named “Grave di Stecca”, a clos on the slopes of Prealpi, just near the town Valdobbiadene center. The vineyard, exposed to south and partly screened by a huge park, enjoys a particular micro-climate.
Grape variety: 100% Glera.
Wine making technique: obtained by the second fermentation in “cuve close”, charmat method.
Type: Brut (7 g/l).
Serving Temperature: 6-8° C.
Suggested Food Pairing: drinkable throughout the meal, it goes very well with ham, shellfish, fish and chips, shrimp and vegetable "tempura".
