Cooking Foods Italian Recipes – Backed Jerusalem Artichokes

More details in my culinary books published by Amazon.com

Simply get a potato and four Jerusalem artichokes (topinambur)

prepare some soft cheese a part (italian stracchino)
cut the potato in dicesdo the same with the Jerusalem artichokesput all the dices inside a bowl adding three pinches of marine salt mix all togheter put all the dices inside an oven-pan: usually I use an aluminum one and I set an oven paper layer on the bottom to avoid the food stick on the pan cook for twenty minutes at 480 F (250 C) the dices should become brownietake from the oven put inside a bowlget three-four garlic cloves chop them small add the garlic to the bowl along with twothree spoons of extra virgin olive oilmix everything put the dices back inside an aluminum oven pan this time do not put any paper on the bottom get the soft cheese, cut in pieces and spread on the top of all the dices put back inside the oven for 10 minutes at the same temperature as the cheese is melted and start to brownie take out and let cool down before to cut and serve

Cooking Foods Italian Recipes – Backed Jerusalem Artichokes

More details in my culinary books published by Amazon.com