Artichoke crisps with fennel seeds
Ingredients / serves 4200g washed Jerusalem artichokes 1 tsp. fennel seed pounded with mortar Cooking oil Salt.
Method1. Cut the Jerusalem artichokes into round disks of 1-2 mm thick 2. Heat the cooking oil to 140-150 °C. It's important to check the temperature of the water with a thermometer at this stage, because if it's too high the crisps will burn and if it's too low they will be oily and soft. 3. Fry a few crisps at a time. When nicely colored, remove and drain on paper towels. 4. Season with fennel seeds and salt.
Alternatively...Replace the artichoke with potatoes, beetroot or carrot!
What to drink
Spinach and cheese empanadas
Preparation 30 min / Cooking 40 min
Ingredients100 g flour 425 g sweet butter 20g fine salt 350ml water 1 litre milk 1 kg spinach shoots 200g mozzarella cheese 100g parmesan cheese 6 egg yolks, nutmeg Salt, pepper, olive oil.
Method1. The dough Mix the flour, 325g butter, salt and water in a bowl and keep in a cool place. 2. Bechamel In a saucepan, melt 100g butter over low heat. Stir in the flour, mix with a wooden spoon, cook for 4 minutes. Stir in the cold milk without stopping to avoid lumps. Continue cooking for about 10 minutes. Season with nutmeg, a pinch of salt and pepper and let cool in a bowl. 3. The filling In a hot skillet, cook the spinach for 10 minutes in a drizzle of olive oil. Season with salt, pepper and grated nutmeg. Drain carefully in a colander. Keep cool. Combine grated Parmesan, sliced mozzarella and spinach. Add the cold béchamel and adjust the seasoning if necessary. Preheat the oven to 190 °C. Sprinkle some flour on the work surface. Spread the dough to a thickness of 3 mm. With an ice cream scoop, form small balls of stuffing and garnish each round of dough. Wet the edge of the dough lightly with a little water and fold into half-moons. Weld the edges of the empanadas and shape the festoon of your choice. Keep in the refrigerator. 4. Cooking Arrange the empanadas on the baking tray lined with parchment paper. Brush with beaten egg yolk. Cook in a hot oven for 12 minutes. Let them rest for a while before serving
What to drink
Preparation 15 min / Cooking 10 min / serves 4