Ingredients
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200g homemade fresh pasta(tagliolini, tagliatelle)
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300g jerusalem artichokes
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200g brussels sprouts
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2 leaves of Tuscan cavolo nerotuscan
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extra virgin olive oil
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fine sale
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black pepper
Directions
This homemade pasta first course contains two winter ingredients that work together beautifully: Jerusalem artichokes and Brussels sprouts. If you have never tried them together, this is the perfect opportunity!
Ingredients
| 200g homemade fresh pasta | |
| 300g jerusalem artichokes | |
| 200g brussels sprouts | |
| 2 leaves of Tuscan cavolo nero | |
| extra virgin olive oil | |
| fine sale | |
| black pepper |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find suitable recipes for PN100 (Smaller bread size) here
Steps
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1
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Cook the Jerusalem artichokes in a steam oven or steamer for 60 minutes until soft. |
|
2
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With a bread maker, kneading machine or by hand, prepare the dough for the fresh pasta, adding water and flour until the dough is firm and does not break when stretched. |
|
3
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Using an immersion blender, blend the steamed Jerusalem artichokes to a creamy consistency. |
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4
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Cook the pasta in water and, while it is cooking, chop the Brussels sprouts finely and sautée them in a pan on a high heat for 30 seconds. |
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5
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Once the Brussels sprouts are sautéed, crisp up the cavolo nero in a frying pan with a little oil and salt. |
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6
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Serve the pasta with Jerusalem artichokes by pouring a layer of creamed Jerusalem artichoke in the base of a soup bowl, adding a curl of fresh pasta, a sprinkling of sautéed sprouts and the toasted cavolo nero leaf, seasoning it all with black pepper and raw oil. |
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