Mary Miso - Recipes for every day - Cookbooks
500g Jerusalem artichoke
3 table spoons sugar
2 table spoons water
100ml vegetable stock
2 table spoons vinegar (ex. raspberry vinegar)
1 clove of garlic, sliced
3 table spoons unsalted butter
1 sprig rosemary, picked
salt and pepper
5 table spoons roasted hazel nuts
4 table spoons breadcrumbs
Maltagliati (leftover pasta dough)
Cut the Jerusalem artichokes in half. Cut them in 5mm slices.
Caramelise sugar and water in an pan. Add vegetable stock. Add vinegar, garlic, butter and rosemary. Season with salt and pepper. Cover the pan and let simmer for 30 minutes. Add more stock if needed.
Rub roasted hazel nuts in your hand so that the skin falls off. Chop them roughly.
Cook maltagliati in boiling salted water 2 minutes. Take them out of the water with a skimmer and mix with the Jerusalem artichokes.
Arrange pasta on 4 plates and sprinkle with hazel nuts and breadcrumbs.
Maltagliati are leftovers of pasta dough ex. from my recipe ravioli with fresh goat cheese and caramelised red onions
