Loretta Sebastiani
Cream with tomatoes and Jerusalem artichokes
(
Crema ai pomodori e topinambur
)
Our original home cooking
difficulty: medium
time: preparation: 15 minutes
cooking: 1h and 30 minutes
calories: (kCal)
Ingredients / Serves 3
- 6 tablespoons extra virgin olive oil
- 800 g (1 3/4 lb) very ripe tomatoes, chopped
- 4 little young onions or half an onion, finely chopped
- 1 potato
- 4 or 5 Jerusalem artichokes
- 2 teaspoons dried marjoram
- 4 tablespoons fresh parsley, finely chopped
- 250 ml (8 fl oz - 1 C) milk
- 1l (35 fl oz - 4 1/2 C) water
- Salt
- Difficulty:
- medium difficulty
- Time: preparation: 15 minutes
- How many calories in a serving?
- Calories:
XX (kcal)
-
XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
cooking: 1h and 30 minutes
Download free PDF version (220 download).
In a medium saucepan add oil, onions and tomatoes. Bring to the boil and simmer for 15 minutes.
Meanwhile peel the potato and Jerusalem artichokes and cut them into big pieces. Add them to the tomato
mixture with the herbs and water. Half-cover and keep on cooking over a gentle heat for about an hour,
stirring occasionally.
When the water is reduced, transfer the mixture to a food processor or blender and purée. Return the
purée in the saucepan, whisk in the milk, season to taste with salt and bring to the boil slowly.
At this point add 2 teaspoons maize starch with a colander, stirring continuously until you obtain a smooth cream.
Serve hot or warm.
What's the right wine for " Cream with tomatoes and Jerusalem artichokes "?
Isonzo Riesling Renano: a white wine from Friuli Venezia Giulia -Italy.