Partager l'article ! Crème topinambour-châtaignes, oeuf poché patanegra, écume de parmesan: Pour réaliser une recette on a plusieurs solutions : lire un livre de c ...
To make a recipe you have several choices: read a
cookbook, a magazine, take cooking classes, watching TV, listening to radio or ultimately repeat what you have enjoyed during a meal in a restaurant ; .. and there is the world of food blogs full
of culinary creativity and reviews of restaurants discoveries.
And then you can be inspirred... Thus I rediscovered Chef Philippe Etchebest from St Emilion in the South West of France (The land of the famous wine) where I stayed a few years ago .
I saw the restaurant review made by my friend Chantal of the "Assiettes Gourmandes” food blog ... "eh Chantal I have re-made one of the appetizers! .. me too! She replied.... and why not posting the same day without seeing what the other have done , are you on?... OK !
And Voilà here is the result at Pierre Cuisine
.... Hurry up and go to Chantal’s I'm sure it's top scrumptious!
Two visions from food lovers of the same recipe, shouldn’t Chef Etchebest be very happy?
5 Jerusalem artichokes
A dozen chestnuts (you can use frozen ones besides they are used to be already peeled!)
10 cl whole cream
1 l broth (you can use some already made or dehydrated !)
4 very fresh eggs
1 teaspoon vinegar
2 slices patanegra: here I bought Morcon patanagra of which is a delicious combination of chorizo and true patanegra
10cl whole milk
1 tablespoon freshly grated Parmesan
1 teaspoon soy lecithin
Cream of Jerusalem artichoke
Cook in the broth the Jerusalem artichokes with the chestnuts for about ten minutes, then add cream and mix; result should be creamy; set aside.
In a simmering water, add the vinegar, break eggs into a small ramekin and then bring close to the water and drop the egg and cook 3 minutes, leave the egg with a slotted spoon and plunge into a bowl of cold water . repeat the operation with three other eggs. If eggs were prepared in advance you can reheat them in a bowl of warm water before serving.
Morcon of patanegra ham
The Morcon comes in the form of a large sausage which is added ham patanegra; ask for thin slices, cut them into small pieces as in the photo. Patanegra is very famous ham fro Spain with lots of flavour
Heat in the microwave with milk and Parmesan in a bowl high enough, add the soy lecithin dissolve well and with the mixer diver tilted to 45 ° make the foam that comes very quickly.
In the serving dish pour the hot cream of Jerusalem artichoke, carefully place one egg add Morcon then deposit the Parmesan foam.