40 Sardines Salsify

Roasted Salsify Wrapped in Prosciutto
with Chanterelle Mushrooms & Sweet Potato Fricassee

Ingredients for 6

6 pieces salsify root (typically 8 inches long) – peeled & ends cut off

2 cups chanterelle mushrooms – cleaned and sliced if large

12 slices prosciutto ham

1 shallot – peeled & minced

1 clove garlic – peeled and sliced

2 tablespoons Italian parsley leaves

1 teaspoon picked oregano leaves

30 each grape tomatoes

1 sweet potato – peeled & medium diced

1 lemon

1 small wedge Reggiano parmesan cheese

Extra Virgin Olive Oil

1 stick butter

Salt & pepper

Method:

Preheat oven to 300 degrees. Combine 3 tablespoons of olive oil, garlic and tomatoes in a large bowl. Season with salt and pepper. Place seasoned tomatoes in a brownie pan and bake for 45 minutes or just until the tomatoes begin to burst and their flavor intensifies. Set aside.

Melt one tablespoon butter in a large nonstick sauté pan. Place pan over medium low heat. Add salsify root and brown slowly until cooked through and golden brown. Season with salt and pepper along the way. Set aside to cool slightly. Wrap each salsify root in prosciutto. Cut the salsify into three equal segments. Set aside.

Melt one half tablespoon butter in the same Teflon sauté pan. Place pan over high heat. When butter is bubbling and sweet potatoes and lightly caramelize. Add chanterelles and continue to cook the two together. Season with salt and pepper. When potatoes and mushrooms soften add shallots. Stir for one minute. Add cooked grape tomatoes, parsley, oregano and continue to stir for one minute. Squeeze juice of one lemon over the fricassee. Check for seasoning.

To Plate:

Divide the fricassee evenly on the center of six plates. Criss cross three pieces of wrapped salsify over each plate. Drizzle with great extra virgin olive oil and grate shards of parmesan cheese over each plate. Serve without delay.