Thursday, 3 March 2011

Jerusalem Artichokes, Red onions and Rocket with Giant Couscous

Jerusalem Artichokes, Red onions and Rocket with Giant Couscous

Ingredients for 1:
Rocket 50 gr
Couscous 100 gr
1 Roasted Red onion
Roasted Jerusalem Artichokes 250 gr
handful of pinenuts

Dressing:
Extra virgin olive oil
balsamic vinegar
Salt and pepper

How to prepare the Jerusalem Artichokes with the Red onions:
Heat the oil in a pan and add Jerusalem Artichokes thin but roughly chopped and fry for 2-3 minutes. Chop the red onion finely and add it in to the pan. Fry for 15 minutes.


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Topinambur, cipolle rosse e rucola con Couscous gigante

Ingredienti per 1:
rucola 50 gr
Couscous 100 gr
1 cipolla rossa
Topinambur 250 gr
manciata di pinoli

Condimento:
Olio extra vergine di oliva
aceto balsamico
Sale e pepe

Come preparare i topinambur con le cipolle rosse:
Scaldate l'olio in una padella e aggiungere Topinambur raglati sottili ma irregolari e friggere per 2-3 minuti. Tritare la cipolla rossa finemente e aggiungerla al tegame. Friggere per 15 minuti.

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