- Difficulty: Media
For 12 portions:
- 4 dl of vegetable broth
- 300 g of cleaned topinambur (Jerusalem artichokes)
- 120 g of mortadella Medaglia d’Oro finely cut
- 50 g of leeks
- 40 g of fresh pistachios
- extra virgin olive oil
- Salt and pepper
Mince finely the leek and cook it over low flame on a pan-fry with some oil, then add the diced topinambur and let savour. Put salt and pepper, add the broth and cook.
When cooking is over, mix with a blender and keep the cream warm.
Cut the mortadella into slices so that they resemble real tagliatelle, then mince finely the pistachios.
Pour the cream in small glasses, decorate with the mortadella tagliatelle and spread with the chopped pistachios.
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