Sunchoke Carpaccio with Fonduta and Walnut Gremolata

Servings: 4
Prep time: 20 minutes
Total time: 35 minutes

Ingredients

1 cup|250 ml heavy cream
several gratings of nutmeg
kosher salt and freshly ground black pepper, to taste
6 ounces|170 grams grated fontina cheese
1 ounce|26 grams coarsely chopped fresh Italian parsley
1 ounce|28 grams walnuts, roughly chopped
¾ ounce|20 grams long thin orange and lemon zest
1 pound|470 grams firm sunchokes (Jerusalem artichokes), scrubbed
2 tablespoons|30 ml extra-virgin olive oil
Maldon or other flaky sea salt
pink peppercorns

Directions

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.

From Moltissimo: Mario Cooks for Waris Ahluwalia and Elettra Wiedemann

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