The creations of great chefs
IL MIO A-DORATO CIBREO
Secondi
- Difficulty medium
- Preparation 40 minutes
- Tipology second course
- Portions 4
INGREDIENTS
- 2 Jerusalem artichokes
- 4 cockscombs
- Vin Santo
- Guinea fowl broth
- Salt to taste
- Extra Virgin Olive Oil
- Edible 23 kt Gold Chef flakes
Preparation
Photo and recipe have the only purpose of presenting the product(*).
Cut the Jerusalem artichokes into 3/5 mm thick slices, sprinkle them with olive oil, place them on a plate and bake them in the oven until slightly golden brown.
Blanch the cockscombs for 20 minutes and cook them with Vin Santo and a small amount of guinea fowl drippings until they turn a nice amber colour.
Plate the guinea fowl drippings, the slices of Jerusalem artichokes and the cockscombs generously sprinkled with Gold Chef flakes.