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Elicotubetto Pasta with Jerusalem Artichokes, Potatoes, Crispy Speck, and Fennel

Difficoltà Intermediate
Time
Tempo di cottura: 11 mins
Porzioni 4
Description

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
  • 250 g (8.8 oz) Elicotubetto pasta
  • 500 g (1.1 lbs) Jerusalem artichokes (aka sunchokes)
  • 2 Potatoes
  • 2 shallots
  • 1 liter (4 cups) hot broth (vegetable or chicken)
  • 100 g (3.5 oz) speck (or smoked prosciutto or bacon)
  • 1/2 lemon
  • Extra virgin olive oil (EVOO) as needed
  • Peanut oil (or vegetable oil) for frying
  • Salt and pepper to taste
  • Fresh fennel fronds (or dill as an alternative)
Instructions
  1. Prepare the Vegetables: Peel the potatoes and Jerusalem artichokes (set one Jerusalem artichoke aside for chips). Rinse and dice them. Finely chop the shallots.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

Scopri tutti i formati di pasta corta e continua a seguire i canali social per altri consigli culinari.

Keywords: Elicotubetto, Topinambur e patate, Minestra con speck croccante