Servings:
4
Prep time:
50
Cooking time:
50
INGREDIENTS
- For the bignè:
- - 600 g Jerusalem artichokes
- - 4 eggs
- - 125 g flour
- - 100 g of butter
- - 1 clove of garlic
- - 3 tablespoons of vegetable broth
- - salt
- - pepper
- - Chives
- For the fondue:
- - 200 g cream
- - 150 g Gorgonzola
INSTRUCTIONS
- Peel 350 g Jerusalem artichokes, cut into large chunks and boil them regularly for about fifteen minutes in salted water. Drain and pass through a masher.
- Prepare the dough the profiteroles. Gather in a pan 70 grams of butter, 150 ml of water and a pinch of salt. As soon as it begins to boil, briefly raise the pot from the heat and stir in the flour, then cook over low heat until the mixture has a smooth texture and it pinches off from the sides of the pan. Let cool and then amalgamate, one at a time, the eggs to the mixture
- Place the mixture into a pastry bag and on a baking sheet lined with parchment paper squeeze regular balls. Then bake at 180 ° C for 15-20 minutes until the profiteroles are golden brown.
- Prepare the filling. Peel and cut into thin strips the remaining artichokes and let them dry in a pan with the garlic and the remaining butter, add vegetable broth to prevent sticking. Add salt and pepper.
- Pour the cream into a saucepan and let the blue cheese, cutted in into cubes melt double boiler, check for salt at the end. Keep the fondue warm.
- Make a cut in the profiteroles and fill them with stewed artichokes, then arrange on a baking tray and reheat.
- Build on each dish a small pyramid of profiteroles, pour over the melted cheese, garnish the dish with chives and serve.
