from Marcella Hazan, Marcella Cucina
Funghi e Topinambur Trifolati
Skin the artichokes using a small paring knife or peeler. Wash in cold water. Then slice into the very thinnest possible discs. You can use the fine slicing disc, not the blade of a food processor, or if you have one, a mandoline, being careful to grasp the tuber with a pusher rather than with your fingers as you will end up slicing those too.
Wash the mushrooms rapidly under running water. Pat thoroughly dry with kitchen paper, then cut them lengthways, from cap to bottom of the stem, into the thinnest slices you can.
Choose a saute pan or frying pan that can later accommodate all the mushrooms and artichokes. Put in the oil and garlic, turn on the heat to medium high, and cook the garlic, stirring frequently, until it becomes coloured gold. Add the parsley, stir quickly two or three times, then put in both the artichokes and mushrooms.
Turn them over a few times to coat them well, add salt, a generous grinding of pepper, turn down the heat to low and cover the pan.
The mushrooms will shed a fair quantity of liquid. Cook, turning the pan's contents over from time to time, until the mushroom water has completely evaporated and the artichokes feel tender with spiked with a fork. If, once the artichokes are done, there is still liquid left in the pan, uncover, raise the heat, and boil all the liquid away.
The dish can be made several hours in advance. Reheat gently, but thoroughly, turning over the mushrooms and artichokes with a wooden spoon from time to time.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 117 | ||
Calories from Fat: 61 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 338.8mg | 9 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 12.4g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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