Comments on: Ravioli with Jerusalem artichoke and roasted garlic

By: Angelo

Angelo — Fri, 27 Apr 2012 10:23:28 +0000

The Artichoke or Carciofo Romanesco, big and almost round in shape.
With tender and soft inner leaves and heart, the artichoke is very versatile in the kitchen: traditionally it is prepared “alla romana” (Roman style), slowly cooked and seasoned with garlic, parsley, lesser calamint, black pepper and abundant olive oil or “alla giudia” (Jewish style), cut in a spiral shape to eliminate the harder leaves and fried in oil with the stalk upwards until brown and crunch.

Well the smaller ones as Morello or Violetto you may try simply in “pinzimonio”

By: Yael

Yael — Sun, 17 Jan 2010 17:15:57 +0000

Lovely looking ravioli! I have been eying Jerusalem artichoke but have never even tried it yet.

By: A-Man

A-Man — Wed, 13 Jan 2010 17:18:06 +0000

These ravioli look awesome! You can even taste the flavour of that parsley you look at that brilliant picture.

Thank you!

A-Man

By: Salla@Goddess of Cake

Salla@Goddess of Cake — Tue, 12 Jan 2010 13:27:22 +0000

Delicious looking ravioli! I’ve recently found your blog via Yaelian and enjoyed reading it and your beautiful photography very much!