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 |
Steps
1
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2
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3
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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. |
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. |
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. |