Ingredients for 4 people:

600 g of Jerusalem artichoke

160 g of drained tuna in oil

100 g of caper and olive paté

3 anchovy fillets in oil

2 slices of bread approx. (40 g)

1 medium potato

1 small egg

¼ of onion

1 bay leaf

Pantelleria oregano to taste

Cucunci grain to taste

Grated bread about 100 g

Vegetable broth to taste

Milk to taste

Extra virgin olive oil




Chop the onion, peel the potato, cut it into cubes and keep it in water, then peel the Jerusalem artichokes and cut them into chunks. In a saucepan, sauté the onion with a drizzle of oil over low heat, add 40 g of caper and olive paté, the bay leaf and the potato, brown well for a few minutes, then add the Jerusalem artichokes and cover flush with the broth vegetable, then continue cooking at a light boil until the vegetables are soft.

In the meantime, soak the chopped bread with the milk in a bowl, separate the tuna with the anchovies in the mixer until the mixture is homogeneous, add the egg, a good pinch of oregano, the well-squeezed bread and the rest of the paté of capers and olives, once mixed, transfer the mixture to a bowl and adjust the density with the breadcrumbs (about 50g) finally correct if you need flavor. Form small balls and roll them in the remaining bread mixed with a little oregano, then cook them in a pan with a drizzle of oil until golden.

Remove the bay leaf from the vegetables and pass them to the mixer until you get a cream, arrange if you need flavor and adjust the intensity by adding a little broth.

Serve the cream with the meatballs hot, season with the chopped cucunci, the Pantelleria oregano, a drizzle of oil and, if desired, accompany with toasted bread.

- Gianfranco Allari -


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