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

Recipe:

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