Tagliatelle with topinambur
Instructions
Cook the Jerusalem artichokes in acidulated water, once cooked, cut them into small pieces and sauté them with olive oil, garlic and tomato, chopped.
You blast the previously cooked noodles in salted water and sprayed, if necessary with a little cooking water and olive oil extra virgin.
Garnish with chopped parsley preparation.
Ingredients and dosing for 4 persons
- 380 g of fresh tagliatelle pasta type
- 150 g of topinambur
- 1 tomato
- Garlic
- Chopped parsley
- Olive oil extra virgin