Ricette

Topinambur pancake with fondue and truffles

Ingredients for four people

• 500 g peeled Topinambur
• 3 spoons flour
• 3 eggs
• 4 egg whites
• 3 spoons cream
• salt
• pepper
• nutmeg
• 50 g white truffle d’Alba
• 4 spoons fondue

How to prepare it

Cook Topinamburs in salt water, drain and sieve them. Leave them to cool and add flour and eggs one at a time, then add egg whites, cream, salt, pepper and nutmeg. Cook in a pan with drawn butter; pour some fondue on a plate, then add the pancake covered with truffle. Serve.

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