Recipe: Prosciutto-Wrapped Sunchokes, Courtesy of Tara + Michael Gallina of Vicia in St. Louis

st. louis vicia restaurant alive magazine food drink novel

Ingredients:12 small sunchokes, about 1-2 inches in sizeA neutral cooking oil, such as canolaSalt, to season1 head crushed garlic12 slices high-quality prosciutto, such as La Quercia1 cup blue cheese, such as Point Reyes1/2 cup sesame oil2 cups balsamic vinegar Procedure:Toss sunchokes with oil and season with salt. Roast with crushed garlic in a roasting pan at 400 degrees for 50 minutes-one hour, or until tender. Allow cooling.When sunchokes have cooled, make a slit in each and stuff with a small piece of blue cheese.On a large cutting board or work surface, lay out the slices of prosciutto. Place the stuffed sunchokes at the top end of the slice and roll until fully wrapped in the prosciutto, with the end piece tucked into the bottom. Keep refrigerated if not serving immediately.To make the vinaigrette, place the balsamic vinegar in a saucepan and cook over medium heat until reduced by half, being careful not to let it burn or reduce itself down too much. The mixture should be thick enough to coat the back of a spoon when finished. Whisk in the sesame oil, and set aside.To serve, place wrapped sunchokes on a sheet tray lined with parchment paper and heat in a 400-degree oven until the prosciutto is crispy and the sunchokes are warm all the way through.Place on a plate or platter and drizzle with the sesame balsamic vinaigrette. Makes 12 pieces. This recipe originally appeared in Issue 2. Click here to purchase the full issue, or subscribe at alivemag.com/subscribe.All photos by Attilio D’Agostino.