This crunchy autumn tuber is tantalizing served raw with the warm soothing counterpoint of the melted rich fontina and the staccato of the nutty and tangy gremolata.
Prep: 20 minutes
Total: 35 minutes
8 ounces heavy cream
several gratings of nutmeg
kosher salt and freshly ground black pepper, to taste
6 ounces grated fontina cheese
1/2 cup coarsely chopped fresh Italian parsley
1/4 cup walnuts, roughly chopped
2 tablespoons long thin orange and lemon zest
1 pound firm sunchokes (Jerusalem artichokes), scrubbed
2 tablespoons extra-virgin olive oil
Maldon or other flaky sea salt
1. Add the cream and nutmeg to a small sauce pan. Season with salt and pepper. Heat to a boil, add the cheese, and lower the heat to maintain a simmer. Cook, stirring constantly, until smooth and creamy, about 5 minutes. Keep the fonduta warm.
2. Combine the parsley, walnuts, and orange zest in a small bowl, mixing well. Set the gremolata aside.
3. Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly shave the sunchokes. Transfer to a bowl and drizzle with the olive oil, tossing well (be sure to coat the sunchokes well, to prevent oxidation). Season with salt and pepper, lay out on a plate like carpaccio, sprinkle with the gremolata, and drizzle with the fonduta. Sprinkle with the pink peppercorns and serve.