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Today I made a recipe with the best that Nature offers this season.

The importance of choosing the freshest and most genuine vegetables is very important in giving quality to a dish and giving authentic flavors, which is why I have chosen the quality of SIPO which offers its customers the opportunity to receive their products directly at home.

Ingredients for 4 people:

6-8 slices of loaf Bread
1 glass of fresh Milk
2 Eggs
Extra virgin olive oil
1bounch Black Cabbage Sapori del Mio Orto
6 Topinambur Sapori del Mio Orto
1 Leek Sapori del Mio Orto
1 Onion
40 gr. Butter
Salt & Pepper

Preparation of the dumpling:

Wash the Black Cabbage and cut it into chunks, steam or cook it with very small quantity of water for five minutes, add the leek and continue cooking forr five more minutes.
Blend coarsely and set aside.

Meanwhile, in a bowl, soak the bread into the milk.
Once softened, work it with a spoon, add the eggs, salt, Black Cabbage and the leek coarsely blended, a little extra virgin olive oil.
Work everything well with your hands and make the dumplings round in shape, but slightly flattened to make easy cooking.

Preparation of Topinambur in two consistencies:

Peel and wash one Topinambur and cut into thin slices and pan-fry with hot EVO oil to create crispy Topinambur chips that you will set on top of the dumpling as a crunchy final garnish.

Create a sauce with the other Topinambur by boilng it in a little of water, once soft, blend it finely with a little extra virgin olive oil and season with salt to create a homogeneous sauce.

Cooking the dumpling:

Melt the butter over a low heat in a saucepan with the sage leaves.
Add the dumplings and cook on both sides until lightly browned.

Preparation of the dish:
Place a spoonful of Topinambur sauce in the centre of the plate, set the dumpling and garnish with crispy Topinambur chips

Season with salt, pepper and a drizzle of excellent extra virgin olive oil.

Recipe made by: Lisa Fontana