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Jerusalem artichoke omelet in Filo Pastry

by Ada Parisi
5 min read

Jerusalem artichoke omelet in Filo Pastry. Have you ever eaten the Jerusalem artichokes? It is a tuber, of American origin, said ' Jerusalem artichokes’ for its taste similar to artichoke. Has a peel of violet colour-Burgundy and has few calories and fiber. Not only, It is suitable to the power of those who, Why diabetic or just on a diet, must be careful to carbohydrates: Although containing many, In fact, are of a type that the intestine doesn't absorb, inulin, which gives it a sweet taste. Now that you know what are, I present the dish now: Jerusalem artichoke omelet in Filo Pastry. I have done some portion in molds for tartlets of about 10 cm in diameter, but you can use a normal round pie Pan. This omelet is good, slight, Sana, baked and beautiful to look at. Now I want to try Jerusalem artichokes?

Ingredients for 4 people:

  • 6 eggs
  • 5 fruits of medium size
  • 4 Tablespoons extra virgin olive oil
  • 15 grams of butter
  • 2 tablespoons of cream or whole milk
  • 2 tablespoons of grated bread stale
  • salt and pepper
  • a pinch of nutmeg
  • a sprig of fresh oregano or your favorite herb that
  • 40 grams of grated pecorino cheese Dop
  • 50 grams of grated parmigiano Reggiano PDO
  • 4 sheets of phyllo dough
  • some’ olive oil for greasing the Phyllo Dough

Pillars of topinambur, cut them into thin slices and put them in a pan with oil and butter and cook over low heat until they are tender, adding if necessary a little’ of hot water. When they are cooked, turn up the heat so that they are well browned on both sides, season with salt, pepper and add the fresh oregano herb or you choose and set aside.

Preheat oven to 200 degrees static.

Beat the eggs in a bowl with cheese, the Parmesan, the breadcrumbs, the cream: Add a pinch of nutmeg, season with salt, pepper and then add the artichokes and mix well. Depending on the container you have chosen, the portion or the pan only by tart, grease the baking pans and put on more layers of phyllo dough, accartocciandola the edges with your hands and brushing the parts that protrude from the trays with a little’ of oil.

Pour in the egg mixture and Jerusalem artichokes and bake for 15 minutes or so. Once the omelette will be soda and Golden, move the oven ventilated to function for 2 minutes, in order to make Brown the Phyllo Dough. Remove from oven and allow to cool for a few minutes, remove from the Pan and serve omelettes from single portions or immediately.

THE PAIRING: A wine “Lugana Doc” It is our suggestion for this recipe. We chose the one produced by the farm which advertising media, Desenzano del Garda, in the province of Brescia: the Lugana vineyard la Torre is a white fresh scents of citrus, with a balanced flavor and a nice minerality.

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Erica Of Paul February 3, 2014 - 09:02

I love Jerusalem artichokes and I like crazy for the Phyllo Dough. You want me to add more? Ahahahahahah
I would sink a bite into one of these baskets ^_^

Sicilians creative in the kitchen February 3, 2014 - 10:38

I also Erica, Since I find phyllo dough at the supermarket I always keep a couple of packages in the refrigerator! A hug! ADA

Simona February 2, 2014 - 16:15

I love Jerusalem artichokes…. it tastes good!!!!! You know I posted myself today a recipe with artichokes?:)
Your eggrolls I thoroughly enjoy!!!!! A big kiss Ada! Good Sunday!

Sicilians creative in the kitchen February 2, 2014 - 16:19

Hello Simona! Then run to see your recipe, I like Jerusalem artichokes, I just found out and I find it very tasty… good Sunday! ADA


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