Patties Jerusalem artichokes and saffron sauce with peas and red onion sauce

For 4 people

For the patties:
260g of Jerusalem artichoke
2 rolls of pasta brisé
200g ricotta
2 eggs
2 tablespoons extra virgin olive oil
2 tablespoons cream
1+ 1/2 tablespoon flour
Zafferano Collina d’Oro (4 threads)

For the sauce with peas:
1 cup fresh or frozen peas
60 g of Philadelphia
20 black olives

For the sauce, spring onion:
2 red onions Tuscan
20 g of Philadelphia
1 handful of pine nuts
2 tablespoons cream
1 slice of apple (small)
1 tablespoon extra virgin olive oil

Peel, wash and boil the artichokes; do then stir-fry with oil, and once the purée is cool put all in a mixer with cream;
Cover the muffin molds with parchment paper and place the dough brisé that have been cut;
Prick the bottom and refrigerate until use;
Prepare a mixture made with ricotta cheese, beaten eggs, flour, saffron and salt. Incorporate then the mashed Jerusalem artichoke;
Pour the mixture into molds for the patties and place in preheated oven at 180 for 25-30 minutes;
Turn out the pies when they are lukewarm;
Meanwhile, prepare the sauce: Boil separately peas and onions and let cool;
Pass to the mixer the peas with philadelphia and oil, add chopped olives then mix well. The first sauce is ready;
When the onions are also cold passed them to the mixer by adding cream, cheese, chopped pine nuts, pepper, olive oil and apple pieces. The spring onion sauce is ready!

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