Jerusalem artichokes with cavolo nero and robiola
Sunday 18 January 2009
This is the perfect dish to sustain you if you don't wish to eat meat. It uses vegetables in season right now, so its distinctly wintery in flavour. Robiola is a soft, creamy mountain cheese from Piedmont, but you can use ricotta or mozzarella, which are less intense but nonetheless still good here.
1 kg/2lb Jerusalem artichokes, scrubbed clean and cut in half lengthwise
1 tbsp olive oil
Sea salt and plenty of freshly ground black pepper
1 bunch of cavolo nero, washed and with the leaves stripped from the stalks
3 tbsp extra-virgin olive oil
250g/8oz robiola or other cheese
Preheat the oven to 200C/400F/Gas6. Place the sliced artichokes into a baking tray. Pour over the olive oil and season with the salt and pepper.
Place on the middle shelf of the oven and roast for 40 minutes (when done the artichokes should be golden-brown and tender to the touch).
While they are cooking, place a large pot of water on to boil, and add a generous pinch of salt. When the water is boiling vigorously, plunge in the cavolo and cook for 3-4 minutes; it should be tender to the bite. Drain and toss with the olive oil.
Season with plenty of freshly ground pepper and a little more salt perhaps. In a bowl, toss the artichokes and cavolo together and place in an ovenproof dish. Slice the cheese and lay on top of the vegetables.
Return to the middle shelf of the oven and bake until the cheese has melted and is oozing over the vegetables. Remove from the oven and serve piping hot.
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