List of Ingredients
- 1 LB. of Jerusalem artichoke
- 1 CUP of phyllo dough
- 5 OZ. of bonein prosciutto crudo
- 1 OZ. of onion
- 2 of eggs
- Fullbodied red wine
- Vegetable broth
- Butter
- Bay leaves
- Extravirgin olive oil
- Salt
- Pepper
Method
To make crunchy Jerusalem artichoke wraps, first chop the onion, cut the prosciutto into strips, and fry both for 2-3 minutes with a bay leaf in 1 tbsp oil, then add 1/2 cup wine and reduce for about 10 minutes. Meanwhile, peel and dice the Jerusalem artichoke. Once the wine has reduced and the cooking liquid begins to sizzle, remove the prosciutto and set aside.
In the cooking liquid, brown the artichoke for 2 minutes, then add 2 ladlefuls broth, season to taste with salt and pepper, cover, and cook a further 10 minutes. Blend half of the artichoke in a blender, then combine with the remaining artichoke and the prosciutto to produce the filling. Allow it to cool. Cut the phyllo pastry into 12 x 6” squares, brush 6 with melted butter, place the remaining 6 on top, and brush with the beaten egg.
Place a spoonful of filling on each square and roll up to envelop the filling, then brush the edges with egg and fold back. Place the wraps on a baking tray lined with parchment paper, brush the surface with egg, and bake for 15 minutes at 350°F. Serve hot from the oven.