500/600 g of topinambur
3/4 medium white onions
1/1 cup and a half of whole milk at room temperature
30/40 g of butter at room temperature
2/3 bread slices white yoke
Salt to taste.
Recommended wine: Prosecco Glam D.O.C. Treviso
After being brushed, remove it gently with a potato peeler peel the topinambur, then wash and dry them well. Cut into thin slices. Clean and wash the onions, then cut into slices and pass them in a casserole by combining the butter; cook over medium-low heat until they become transparent. Combine the topinambur to onions and cook over low heat for five / six minutes; then pour over two cups of warm water, bring to the boil over medium heat, then reduce heat and cook for at least fifteen minutes. Then switch on all the mixer until it gets creamy. Pour the cream into another saucepan, combine the milk, a little salt and bring to a boil cream. Meanwhile, dice the bread and sauté in a little butter without burning; move the cubes in a bowl. Turn off the heat and keep warm the cream. Preparing individual cups pouring cream and garnished with a handful of bread cubes.