Roasted Jerusalem artichokes with goat’s cheese, roasted tomatoes and agresto

Roasted Jerusalem artichokes with goat’s cheese, roasted tomatoes and agresto

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

Agresto is a soft, rounded, pounded paste made with very fresh, young, creamy walnuts. It works exceptionally well with the rich, nutty flavour of roasted Jerusalem artichokes and sweet lightly roasted tomatoes. The goat’s cheese lends a gentle lemony acidity, which rounds the dish off a treat.

Ingredients

Quantity Ingredient
12 jerusalem artichokes
4 tablespoons olive oil
sea salt
freshly ground black pepper
12 little plum or cherry tomatoes
1/2 tablespoon good-quality red wine vinegar
4 slices chewy peasant-style bread
1 garlic clove, peeled
drizzle extra virgin olive oil
pinch sea salt
generous handful salad leaves, such as cicorino or rocket
200g young, light goat’s cheese, such as fleur de chèvre

Agresto

Quantity Ingredient
20 young ‘wet’ walnuts in the shell
2 good-quality salted anchovy fillets
1 garlic clove, peeled
1 dried red chilli, finely chopped
1 small bunch flat leaf parsley, chopped, leaves only
1 lemon, finely grated zest and juiced
200ml extra virgin olive oil

Method

  1. First make the agresto. Crack open the walnuts (I give them a gentle tap with a rolling pin) and extract the nuts. Place a handful of them in a large mortar and start to pound gently with the pestle, gradually adding the rest of the nuts. Add the anchovies and garlic and continue to pound – the sauce should be smooth and creamy in parts, roughly textured in others. Stir in the chilli, parsley, lemon zest and juice, then gradually incorporate the extra virgin olive oil. Taste and adjust the seasoning – adding a little salt if necessary and a good grinding of pepper. Set aside while you roast the artichokes.
  2. Preheat the oven to 200°C. Scrub the artichokes under cold running water to remove the dirt, but don’t bother to peel them. Cut in half lengthways and place in a roasting tray. Drizzle over 3 tbsp of the olive oil, season generously with salt and pepper and toss to coat well. Roast on the middle shelf of the oven until the artichokes are golden brown and tender; this will take about 35–40 minutes.
  3. Halfway through cooking the artichokes, place the tomatoes in a separate roasting pan, season and spoon over the wine vinegar and 1 tbsp olive oil. Roast on the top shelf of the oven for about 15 minutes until the tomatoes are soft and beginning to split from their skins. Set aside in a warm place with the artichokes while you toast the bread.
  4. Preheat the grill and toast the slices of bread until golden brown on both sides. Once the bread is a really good colour, remove from the grill and rub gently on one side with the garlic. Drizzle with a little extra virgin olive oil and season with salt.
  5. Place a slice of bruschetta on each plate. Arrange the artichokes, salad leaves and tomatoes on top and crumble over the goat’s cheese. Spoon on the agresto and serve at once, while still warm.
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