Perfect for a special dinner or to pamper yourself with a homemade gourmet dish. Here is the recipe for a Jerusalem artichoke cream with egg and spicy toasted walnuts

Ingredients for 4 people:

• 350 g in topping
• 2 medium potatoes

Two small onions

• 4 fresh eggs

Two glasses of chicken broth

Salt and pepper to taste

Extra virgin olive oil to taste

Fresh (or dried) thyme

For spicy roasted nuts

• 30 g at night

A teaspoon of sweet paprika

A pinch of powdered rosemary

A pinch of chilli

Procedure

Peel and cut both the Jerusalem artichoke and the potatoes into small cubes

In a saucepan, brown the thinly chopped onion, add the tubers, let it heat up for a few moments and add the hot broth. Cook until the vegetables are soft

Using the immersion blender, blend everything, flavoring with thyme leaves. Season with salt and pepper. If necessary, thin the mixture with broth until you obtain the consistency you desire

In a pan, toast the spices: chili pepper, paprika, pepper, rosemary powder. Add the walnuts, let them heat up and finally add a generous drizzle of extra virgin olive oil. Season well and keep warm

For the eggs: bring the water to the boil in a deep but not too deep saucepan. Add a spoonful of vinegar and salt. In the meantime, break the egg into a ladle

Using a whisk, create a swirl in the pan, stir vigorously, remove the whisk and immediately pour in the egg, placing the ladle in the center of the vortex. Using a slotted spoon, remove the egg very delicately

Serve the cream by placing the egg in the center and adding the toasted walnuts. Finish with a drizzle of oil.

Credits

Cookcorriere, Corrieredellasera, Facebook®