- 600 g Jerusalem artichoke ((firm))
- 400 g potatoes (boiled)
- 6 eggs
- 4 tablespoons flour
- 2 tablespoons Parmigiano Reggiano cheese
- Salt
- Pepper
- nutmeg
- clarified butter to fry
For fondue:
- Milk
- Gorgonzola DOP (spicy)
Appetiser
DIFFICULTY
Muscat wine, Pantelleria