Elicotubetto Pasta with Jerusalem Artichokes, Potatoes, Crispy Speck, and Fennel
This dish is a hearty and tasty choice, perfect for the colder months. The crispness of crunchy speck and the fresh fennel aroma complete this dish, offering a balance of rustic and refined flavors. Ideal for those who want a comfortable and satisfying meal.
Ingredients
Instructions
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Prepare the Vegetables: Peel the potatoes and Jerusalem artichokes (set one Jerusalem artichoke aside for chips). Rinse and dice them. Finely chop the shallots.
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Make the Soup Base: Heat a drizzle of EVOO in a large pot over medium heat. Brown the shallots until golden. Add the diced potatoes and Jerusalem artichokes, season with a pinch of salt, and cover with hot broth. Simmer gently for about 10 minutes.
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Prepare Jerusalem Artichoke Chips: Thinly slice the reserved Jerusalem artichoke using a mandoline. Soak the slices in cold water with lemon juice to prevent browning.
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Crisp the Speck: In a non-stick skillet, cook the speck slices over medium heat until crispy. Transfer to a plate lined with paper towels to drain excess fat.
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Fry the Chips: Heat peanut oil in a deep pan. Fry the artichoke slices in batches until golden and crispy. Drain on paper towels and season lightly with salt.
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Finish the Soup: Adjust the soup's consistency with additional hot broth, if needed. Taste and season with salt. Add fennel fronds for extra flavor. Bring to a boil, then cook the Elicotubetto pasta directly in the soup until al dente.
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Serve: Ladle the soup into bowls. Top with crispy speck, fried Jerusalem artichoke chips, a drizzle of EVOO, freshly ground black pepper, and fennel fronds. Serve hot and enjoy this comforting dish!
Note
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