Ingredients for 4 people:

600 g of Jerusalem artichoke

160 g of drained tuna in oil

100 g of caper and olive paté

3 anchovy fillets in oil

2 slices of bread approx. (40 g)

1 medium potato

1 small egg

¼ of onion

1 bay leaf

Pantelleria oregano to taste

Cucunci grain to taste

Grated bread about 100 g

Vegetable broth to taste

Milk to taste

Extra virgin olive oil

salt

Execution:

Chop the onion, peel the potato, cut it into cubes and keep it in water, then peel the Jerusalem artichokes and cut them into chunks. In a saucepan, sauté the onion with a drizzle of oil over low heat, add 40 g of caper and olive paté, the bay leaf and the potato, brown well for a few minutes, then add the Jerusalem artichokes and cover flush with the broth vegetable, then continue cooking at a light boil until the vegetables are soft.

In the meantime, soak the chopped bread with the milk in a bowl, separate the tuna with the anchovies in the mixer until the mixture is homogeneous, add the egg, a good pinch of oregano, the well-squeezed bread and the rest of the paté of capers and olives, once mixed, transfer the mixture to a bowl and adjust the density with the breadcrumbs (about 50g) finally correct if you need flavor. Form small balls and roll them in the remaining bread mixed with a little oregano, then cook them in a pan with a drizzle of oil until golden.

Remove the bay leaf from the vegetables and pass them to the mixer until you get a cream, arrange if you need flavor and adjust the intensity by adding a little broth.

Serve the cream with the meatballs hot, season with the chopped cucunci, the Pantelleria oregano, a drizzle of oil and, if desired, accompany with toasted bread.