JERUSALEM ARTICHOKE CREAM
Ingredients: Jerusalem artichokes 62%, extra-virgin olive oil, parsley 2%, garlic 1%, apple vinegar, sea salt.
The Jerusalem artichoke cream is the queen of our delicate taste creams. Jerusalem artichoke is known for its many salutary properties (discover them in the Products/In oil/In oil Jerusalem artichokes section).
The cream is recognizable for its original taste, that reminds of a mixture between artichokes and potatoes. It is excellent on pasta, canapés or in combination with meat and cheese dishes.
RIGATONI WITH JERUSALEM ARTICHOKE CREAM AND FRESH TUNA
50 g of rigatoni “La Madre Terra”
200 g. of tuna in one slice
1 jar of Jerusalem artichoke cream “La Madre Terra”
1 and half teaspoon of ginger
extra-virgin olive oil
½ glass of vegetable stock
First of all get the tuna ready for marinade: put the slice on a dish, sprinkle it with a pinch of salt, the filtered lime juice, half a teaspoon of ginger and sprinkle everything with a trickle of oil; put it in the fridge for at least 30 minutes. After that time, boil some water for pasta and in the meantime prepare the tuna: pour the marinade juice in a small frying pan, add another trickle of oil and a generous pinch of ginger, warm it up well, add the slice of tuna and let it cook for 6-7 minutes for each side at high flame. Strain the pasta keeping some spoons of cooking water and serve it with the Jerusalem artichoke cream and the cooking water. Put it on a dish and finish it with the cut up tuna , its juice and a generous grinding of black peppercorn.