Lentil flour strangolapreti with Jerusalem artichokes
sauce, roasted cabbage and flowers
This is a gluten-free pasta no-pasta recipe.
Ingredients for 4
320 gr of strangolapreti of lentil flour
8 Jerusalem artichokes
3 tbsp tahini
4 cabbage leaves
edible flowers (cornflower, rose and calendula)
1 tablespoon of pumpkin seeds
extra virgin olive oil
Boil the water in a large saucepan.
When it boils, add salt and cook the cabbage leaves (previously washed) for 10 '.
Then drain them and let them dry on paper towels.
Wash the Jerusalem artichokes, peel
and grate them. In a wok heat 4 tablespoons of extra virgin olive oil. Add the Jerusalem artichokes, dry garlic, chili pepper and mix well. Cook for 10 'and, halfway through cooking, salt slightly. Incorporate tahini and lemon juice, mix well.
Heat a pan with a little oil. I use the Lionese (an iron pot that allows me to toast giving a particular bitter-sweet note to food). Cook the cabbage leaves for a couple of minutes per side.
In the same cooking water of the cabbage boil the strangolapreti (5 minutes are enough). Drain them and mix them with the Jerusalem artichokes sauce.
Serve hot, creating a sort of cabbage roll containing the pasta. Garnish with pumpkin seeds and cornflower, rose and calendula petals.