By Michael Diacono
Photo by Rachel Zammit Cutajar
Vol-au-vents can be stuffed with absolutely anything, though some combinations are better than others. The creamy, stringy cheese goes perfectly with the earthy flavours of Jerusalem artichokes.
Jerusalem artichoke and mozzarella vol-au-vents
- 600g Jerusalem artichokes
- 2 cloves of garlic, peeled and chopped
- Extra virgin olive oil
- Salt and pepper
- Chopped parsley
- 1 red chili
- 1 tbsp Parmesan
- 1 mozzarela di bufala
- 4 vol-au-vent
- Handful almonds
- Handful parsley
- Salt and pepper
- Olive oil
- Soak the artichokes overnight then wash well to remove any soil that might remain. You may scrub the peel off but it is not necessary for this recipe.
- Cut the artichokes into small chunks and place into a deep pot.
- Add the chopped garlic and season with salt and pepper.
- Add the chopped parsley and the chili pepper. Douse with extra virgin olive oil and add just enough water to nearly cover.
- Cover with a lid and simmer gently for 25 mins till the artichokes are tender.
- Add the Parmesan and stir gently, turning off the heat.
- Drain the mozzarella and chop into cubes.
- Add to the artichokes and mix in gently. Cover and leave to stand for 5 minutes.
- To make the parsley pesto, roughly chop the almonds.
- Add the parsley to the board and continue to chop. Season with salt and pepper.
- While the pesto is still rough, add a good lug of olive oil, mix well and set aside.
- Meanwhile prepare the vol-au-vents by cutting out the centre and pressing down any pastry that remains in the middle. Place onto a baking sheet and warm in a hot oven for 5 mins.
- Fill the hot pastry cases with the artichoke and mozzarella mix and serve at once, with parsley pesto.
For more of Michael’s recipes check out his Facebook page Stayhome recipes