Uh, the name of this recipe is too long, but it's very simple to cook)) Actually, I used wholegrain farro pasta or emmer (farro dicocco), but it would be even longer to write it in the title)) In general, the you can choose pasta as you want.
You will need 2 servings
Jerusalem artichoke has many names - sunchoke, sunroot, earth apple, but in Italy we call it topinambur. For myself I have discovered it recently. I started to look for recipes and I tried different ones. I can say that this recipe is my own creation)) Ahead you will find another recipe of burgers made of Jerusalem artichokes and some vegetables, but I will write about it next time. The Taste is similar to artichokes and potatoes at the same time, very gentle.
So, it is necessary to clean topinamburs - peel the skin thoroughly, otherwise there will be undercooked pieces. Cut into medium pieces and put them to boil. It needs not less than half an hour too cook, pierce it with a fork from time to time.
Lets prepare the cream - clean and finely chop the onion. Fry it on a low heat until soft. Zucchini should be cut into thin strips. Add them to the onion.
In a separate small pot fry the walnuts with olive oil and then add to the pot with zucchini and onions. When the topinambur is cooked, remove it with a slotted spoon and put pasta into the same cooking water. Topinambur you need to grind in a blender into cream and mix with zucchini, onions and walnuts.
Now you can turn off the fire under them and wait for the pasta.
Of course, you can boil pasta in a separate pot, it will be faster, but in topinambur cooking water pasta will be tastier) a little secret)
When pasta is al dente, drain, and mix it with the cream. Sprinkle with the pecorino romano before serving.
Bon Appetit!
You will need 2 servings
- 130-150 grams of pasta, depending on your appetite)
- 400g Jerusalem artichoke (topinambur)
- 200-250 g zucchini
- 1 medium onion
- 60 g of crushed walnuts
- 20 ml of olive oil
- 50g grated pecorino romano cheese
- salt
Jerusalem artichoke has many names - sunchoke, sunroot, earth apple, but in Italy we call it topinambur. For myself I have discovered it recently. I started to look for recipes and I tried different ones. I can say that this recipe is my own creation)) Ahead you will find another recipe of burgers made of Jerusalem artichokes and some vegetables, but I will write about it next time. The Taste is similar to artichokes and potatoes at the same time, very gentle.
So, it is necessary to clean topinamburs - peel the skin thoroughly, otherwise there will be undercooked pieces. Cut into medium pieces and put them to boil. It needs not less than half an hour too cook, pierce it with a fork from time to time.
Lets prepare the cream - clean and finely chop the onion. Fry it on a low heat until soft. Zucchini should be cut into thin strips. Add them to the onion.
In a separate small pot fry the walnuts with olive oil and then add to the pot with zucchini and onions. When the topinambur is cooked, remove it with a slotted spoon and put pasta into the same cooking water. Topinambur you need to grind in a blender into cream and mix with zucchini, onions and walnuts.
Now you can turn off the fire under them and wait for the pasta.
Of course, you can boil pasta in a separate pot, it will be faster, but in topinambur cooking water pasta will be tastier) a little secret)
When pasta is al dente, drain, and mix it with the cream. Sprinkle with the pecorino romano before serving.
Bon Appetit!
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2 коммент.:
А запах))))
Sounds pretty interesting. I don't think I ever had topinambur, I should try to make this.
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