Jerusalem artichoke orzotto with parsley and peanut pesto
- Main
- Medium
- 6
- 1 hour 30 minutes
PT1H30M
David Everitt-Matthias' triumphant Jerusalem artichoke orzotto recipe is packed with hidden delights – nuggets of goat's cheese, crispy Jerusalem artichoke skins and a heavenly parsley and peanut pesto. Make the pesto the day before to save time and allow the flavours to develop.
Ingredients
Jerusalem artichoke orzotto
- 6 Jerusalem artichokes , 100g each
- 1 medium onion , peeled and finely chopped
- 2 garlic cloves , finely chopped
- 150g of white wine
- 150g of pearl barley
- 1.25l chicken stock
- 30g of unsalted butter
- 50g of olive oil
- coarse sea salt
- vegetable oil, for deep frying
Parsley and peanut pesto
- 100g of flat-leaf parsley , washed
- 1 garlic clove , peeled and roughly sliced
- 60g of peanuts , skinned and roasted
- 75g of Parmesan , or Grana Padano, grated
- 225g of olive oil
To finish the orzotto
- 175g of Pablo Cabrito goat's cheese, broken into small nuggets
- 50g of mascarpone
- 30g of Parmesan , grated
- salt
- ground black pepper
- land cress
Equipment
- Blender
Method
1
For the pesto, add the parsley and garlic to a blender and blitz to roughly chop. Add the remaining ingredients and blend until smooth – if you would like it chunkier, simply pulse a few times until you reach the desired texture. Store in a jar and refrigerate until required
- 225g of olive oil
- 100g of flat-leaf parsley , washed
- 60g of peanuts , skinned and roasted
- 75g of Parmesan , or Grana Padano, grated
- 1 garlic clove , peeled and roughly sliced
2
Preheat the oven to 140°C/gas mark 1
3
Place the Jerusalem artichokes on a baking sheet and sprinkle with coarse salt. Bake for approximately 1 hour, until the artichokes are tender and soft
- 6 Jerusalem artichokes , 100g each
- coarse sea salt
4
Remove from the oven and allow to cool a little. Cut the artichokes in half, scoop out the pulp and place the skins to one side for deep-frying. Chop the pulp coarsely and set aside
5
Bring the stock to a boil in a medium saucepan. In a separate medium saucepan, heat the olive oil, add the onions and garlic and cook without colour until translucent for approximately 4 minutes. Then, add the pearl barley and cook for a further 3 minutes
- 1.25l chicken stock
- 50g of olive oil
- 1 medium onion , peeled and finely chopped
- 2 garlic cloves , finely chopped
- 150g of pearl barley
6
Add the white wine, bring to the boil and cook until the wine has evaporated. Add 1/3 of the stock, stirring continuously, and allow to simmer gently until the stock has almost been fully absorbed by the barley
- 150g of white wine
7
Once the orzotto is nearly dry, repeat the process twice more with the remaining stock. Bring to a low simmer and cook until the barley is tender with just a little bite, approximately 40–50 minutes. Once cooked, raise the temperature and cook quickly to evaporate any remaining liquid
8
Preheat a deep-fryer or deep saucepan of vegetable oil to 180°C. Deep-fry the reserved Jerusalem artichoke skins in the hot oil for 1–2 minutes until crisp. Drain, season and keep warm until required
- vegetable oil, for deep frying
9
To finish the orzotto, return to the heat, add the Jerusalem artichoke pulp and mix well. Bring to the boil and mix in the mascarpone and butter. Finally, stir in the Parmesan
- 50g of mascarpone
- 30g of Parmesan
- 30g of unsalted butter
10
Season and check the consistency – if it is too stiff, add a little more stock; if too sloppy, cook for a little while longer. Divide into bowls and crumble a little of the goat's cheese on top. Spoon on some of the pesto, stud with the crispy skins and garnish with land cress before serving
- salt
- ground black pepper
- 175g of Pablo Cabrito goat's cheese, broken into small nuggets
- land cress
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Jerusalem artichoke orzotto with parsley and peanut pesto
