Ingredients for 6 persons
600 g orecchiette pasta
450 g Jerusalem artichokes
50 g anchovies in oil
2 cloves of garlic
15 olives (Taggiasca)
Time: 25 minutes
Wash the Jerusalem artichokes, brushing them with a brush to remove any residue of soil.
With a small knife, remove only the tough parts and any remaining impurities.
Slice them thinly (1/2 inch) and cook in a large skillet with 1/2 tablespoon oil and the peeled garlic cloves over medium heat, stirring.
When the Jerusalem artichokes are well browned, add a little hot water and continue cooking, until they are soft.
Turn off the heat and blend the Jerusalem artichokes with an immersion blender. Blend until creamy. Taste and add a pinch of salt if necessary.
In a small frying pan, sauté the roughly chopped olives with a drizzle of oil and the drained anchovy fillets, until they completely melt. Set aside.
Cook the orecchiette and drain them al dente, then toss them in the pan with some of the cooking water and the Jerusalem artichoke cream.
Serve the orecchiette with a spoonful of olives per plate and a generous sprinkling of chopped parsley. Add freshly ground black pepper if you like it.
TIPS: if you want to enhance the taste of the Jerusalem artichokes, instead of cooking them in the pan, you can roast them in the oven, with a drizzle of olive oil. And also, to create a stronger mineral taste, you can also sauté some capers in the pan with the anchovies and the olives.
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