Jerusalem artichokes, mushrooms, shrimps and potatoes

Recipe ingredients:

(for 4 people)

Puree of Jerusalem artichoke and Mushrooms of Borgotaro i.g.p.
300 g of Jerusalem artichoke
Whole milk to taste
Chopped onion to taste
Extra virgin olive oil to taste
to taste vegetable broth
Salt to taste
2 Mushrooms of Borgotaro i.g.p.
Pepper to taste
A branch of thyme

Purple potato chips
A purple potato
Oil seeds to taste

Sicilian red shrimps
100 g of Sicilian red shrimps
Extra virgin olive oil to taste
Salt to taste
Pepper to taste

Preparation:

Puree of Jerusalem artichokes and Mushrooms of Borgotaro i.g.p.
Peel the Jerusalem artichokes, bring them half cooked in milk, strain the milk and then pass them in another pot with sautéed onions in the extra virgin olive oil, add the vegetable broth and finish cooking, after that add salt and blend until get a puree. Cut to brunoise the mushrooms of Borgotaro and saute in a pan with extra virgin olive oil, salt, pepper and a branch of thyme, then wait for them to cool, then stir the puree of Jerusalem artichokes and put everything in a sac à poche

Purple potato chips
Peel the purple potato, cut to obtain thin slices, dry them and fry in vegetable oil at 140° C.

Sicilian red shrimps
Season the raw red shrimps with extra virgin olive oil, salt and pepper

Presentation:

Place on each finger foods teaspoon the puree of Jerusalem artichokes and mushrooms of Borgotaro, lie down a flavored raw red shrimp and decorate with purple potato chips.