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Fondue of Potatoes and Artichokes Sous-Vide Recipe

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Ingredients

  • 400g mountain potatoes
    ingredient for potato fondue
  • 20g extra virgin olive oil
    ingredient for potato fondue
  • 50g water
    ingredient for potato fondue
  • fine salt
    ingredient for potato fondue
  • artichokes
    sous-vide
  • 4 purple artichokes
    ingredient for artichokes sous-vide
  • 8ml extra virgin olive oil
    ingredient for artichokes sous-vide
  • 30ml water
    ingredient for artichokes sous-vide
  • fine salt
    ingredient for artichokes sous-vide
  • cinnamon
    ingredient for artichokes sous-vide
  • cloves
    ingredient for artichokes sous-vide
  • baby fennel
    ingredient for artichokes sous-vide
  • saffron
    ingredient for artichokes sous-vide
  • black pepper
    ingredient for artichokes sous-vide
  • nutmeg
    ingredient for artichokes sous-vide
  • pea sprouts
    ingredient for garnish
  • extra virgin olive oil
    ingredient for garnish
  • black pepper
    ingredient for garnish

Directions

This recipe uses the sous-vide technique for cooking in a healthy way while preserving the nutritional content of the food almost completely, and retaining the pigmentation, producing dishes whose colour is unchanged after cooking with less oxidation.

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Ingredients

Adjust Servings:
400g mountain potatoes ingredient for potato fondue
20g extra virgin olive oil ingredient for potato fondue
50g water ingredient for potato fondue
fine salt ingredient for potato fondue
artichokes sous-vide
4 purple artichokes ingredient for artichokes sous-vide
8ml extra virgin olive oil ingredient for artichokes sous-vide
30ml water ingredient for artichokes sous-vide
fine salt ingredient for artichokes sous-vide
cinnamon ingredient for artichokes sous-vide
cloves ingredient for artichokes sous-vide
baby fennel ingredient for artichokes sous-vide
saffron ingredient for artichokes sous-vide
black pepper ingredient for artichokes sous-vide
nutmeg ingredient for artichokes sous-vide
pea sprouts ingredient for garnish
extra virgin olive oil ingredient for garnish
black pepper ingredient for garnish

Steps

1

Using a grinder or pestle and mortar, reduce the spices to a fine powder.
2

Clean the artichokes and place them in the vacuum bags, adding the ground spices, salt, oil and water. Create the vacuum and seal them
(instead of vacuum cooking, you can cook them in a pan using the same ingredients and a little more water).
3

Place the potatoes and artichokes into the oven and set the steam mode (if you don’t have this, put a bowl of boiling water on the bottom of the oven and set the temperature to 110°C). Cook for 60 minutes.
4

Once the potatoes are cooked, peel them and chop in pieces, put them into the blender together with the other “fondue” ingredients and blend at maximum speed until you have a runny cream.
5

Pour the potato fondue into a flat dish and add two quarters of the artichoke cooked sous-vide, slightly overlapping. Decorate with a pea shoot, a little oil and a sprinkling of ground black pepper.

Enjoy

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Ingredients

Adjust Servings:
400g mountain potatoes ingredient for potato fondue
20g extra virgin olive oil ingredient for potato fondue
50g water ingredient for potato fondue
fine salt ingredient for potato fondue
artichokes sous-vide
4 purple artichokes ingredient for artichokes sous-vide
8ml extra virgin olive oil ingredient for artichokes sous-vide
30ml water ingredient for artichokes sous-vide
fine salt ingredient for artichokes sous-vide
cinnamon ingredient for artichokes sous-vide
cloves ingredient for artichokes sous-vide
baby fennel ingredient for artichokes sous-vide
saffron ingredient for artichokes sous-vide
black pepper ingredient for artichokes sous-vide
nutmeg ingredient for artichokes sous-vide
pea sprouts ingredient for garnish
extra virgin olive oil ingredient for garnish
black pepper ingredient for garnish

Martino Beria

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

Best work with

MK-F800

NN-CS894

MX-S401

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