Mummies, here comes the food for our little ones J.
Today the cream of zucchini, ricotta, basil and Jerusalem artichoke soup I prepared for Andrea.
So good that, after giving it to him, I added a pinch of salt and toasted pine nuts and it became my lunch :-).
Two in one!
100g Jerusalem artichoke
Extra-virgin olive oil
– Wash and dry zucchini. Peel the Jerusalem artichoke.
– Cut everything into pieces and steam with a slice of onion.
– Blend everything.
– Add the washed basil and a little ricotta. As for quantity, you decide: a spoon or more to make it more or less creamy. Blend again. If necessary, add a little hot water.
– Serve with a little oil.
– For adults: add a pinch of salt and a handful of toasted pine nuts in a non-stick pan without adding anything else.