- 600 g boiled Jerusalem artichoke (firm)
- 400 g boiled potatoes
- 6 eggs
- 4 tablespoons flour
- 2 tablespoons Parmigiano Reggiano cheese
- salt and pepper qs
- clarified butter to fry
- spicy gorgonzola
Mash Jerusalem artichokes and potatoes together, mix with egg yolks to obtain a homogenous mixture, then add flour, Parmesan cheese, and nutmeg. Taste for salt and pepper. Whisk egg whites until stiff and combine with the mixture.
Follow usual indications to prepare fondue and keep it hot while melting clarified butter in a frying pan.
Toss spoonfuls of mixture in the pan and brown it on both sides. Roll the fritters as a cigar and serve on a bed of fondue.
If desired, top with truffle slivers or raw mushroom caps.
Cook: Luisa Vallazza – Restaurant: Al Sorriso, Soriso (NO)
Relais & Châteaux, 3 stars Michelin, AIC: Magnifico del Presidente
Suggested wine: Muscat wine, Pantelleria