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Recipes

Sweet Italy

A delicious lunch: Italian roll with tomato butter, roast beef, Jerusalem artichoke and puffed Sweetgreen pepper

Serves:
Four

Preparation time:
20 minutes

Ingredients:

  • 4 Italian rolls
  • 50 g butter at room temperature
  • 10 g sun-dried tomato
  • 60 g rocket lettuce
  • 1 Sweetgreen pepper
  • 100 g Jerusalem artichokes
  • table salt
  • freshly ground pepper

Warm the Italian rolls in the oven and let them cool. Puff the Sweetgreen pepper in the oven in approximately 10 minutes at 230 degrees. Remove the skin and seeds. Slice the pepper in 1-cm strips. Wash the Jerusalem artichokes and slice them in coins 4 mm thick. Mix the Jerusalem artichoke slices with olive oil, salt and pepper, and bake for 10 minutes at 180 degrees. Mix the soft butter with the pureed sun-dried tomato. Slice the rolls and spread the butter/tomato mixture on the top and bottom of the inside of the rolls. Put the rucola on each lower slice and top.

"Recipe: Van Empelen Catering"


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