Jerusalem artichoke pasta

March 04, 2018

 love Jerusalem artichokes, a tuber with many properties for our body (it is rich in proteins, vitamins and antioxidants, just to name a few) and it is very flexible as an ingredient.

Here I propose a vegan sauce with sweet and peppery notes.

Ingredients for 4 people

- 8 Jerusalem artichokes
- 2 small carrots
- half coast of celery
- 1 onion
- 20 giant size shells
- extra virgin olive oil, salt, 2 bay leaves and black peppercorns


Peel carrots and Jerusalem artichokes, thinly slice the onion and chop the carrot (if you prefer, you can grate or blend) and cut the celery. Put all the ingredients in a non-stick pan with 3 tablespoons of extra virgin olive oil, the bay leaf and a pinch of salt. Cover with a lid and cook over low heat for 25 minutes. Stir every 5 minutes and add (if necessary) half a glass of hot water, so the sauce is kept moist. When the sauce is ready, put it in a separate dish and in the same pan heat 4 tablespoons of extra virgin olive oil, the bay leaf and the peppercorns (previously minced with a mortar).

Separately bring to the boil the hot salted water and cook the conchiglioni. Drain al dente and pour into oil / laurel / pepper, brown. Using a kitchen tongs, take each conch, fill it with the Jerusalem artichoke ragout and place it on a plate, where you put a little sauce on the base. Once you have prepared the 5 conchiglioni per person, sprinkle with black pepper and serve.
Recipe: Jerusalem artichoke pasta

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