List of Ingredients
- 21 OZ. of Jerusalem artichokes
- 9 OZ. of agretti
- 9 OZ. of carrots (about 2 c. chopped)
- extravirgin olive oil
- parsley, washed (about 2 c.)
- stale bread
- 1 TBSP. of saltpacked capers
- 4 of Anchovy fillets
- 1 clove garlic
- 1/2 head of celery
- Vinegar
- Salt
Method
Puree the parsley with the bread soaked in vinegar, the rinsed capers, the peeled garlic clove and the anchovies; dilute with oil to obtain a thick sauce (bagnet vert or green sauce). Carefully wash the agretti and remove the roots. Cut the peeled carrots and celery into small sticks, setting aside the tenderest celery leaves.
Peel the Jerusalem artichokes. If they are small, leave them whole; otherwise cut them into chunks. Put 6 cups of water into a large pot, add the Jerusalem artichokes, carrots and celery and bring to a boil. Add salt to taste and cook over medium heat for about 10 minutes. Then add the agretti and continue cooking for another 5 minutes. Drain the vegetables, which should still be crisp, and serve them with the bagnet vert and celery leaves on top, with their cooking broth on the side.