Jerusalem Artichoke Orzotto Recipe

Ingredients

• 6 Jerusalem artichokes, 100g each
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 150g of white wine
• 150g of pearl barley
• 1.25l chicken stock
• 30g of unsalted butter
• 50g of olive oil
• coarse sea salt
• vegetable oil, for deep frying
• 100g of flat-leaf parsley, washed
• 1 garlic clove, peeled and roughly sliced
• 60g of peanuts, skinned and roasted
• 75g of Parmesan, or Grana Padano, grated
• 225g of olive oil
• 175g of Pablo Cabrito goat's cheese, broken into small nuggets
• 50g of mascarpone
• 30g of Parmesan, grated
• salt
• ground black pepper
• land cress