RomanItalian
Tagliolino with Farro, Jerusalem Artichoke and Cardoncello Mushrooms
by Gambero Rosso · 452K subscribers on YouTube
A pasta dish featuring farro tagliolini with cardoncello mushrooms, cooked and raw Jerusalem artichoke, hazelnuts, and lime, finished with a smooth sauce made from the mushroom stems and artichoke.
- Difficulty
- medium
Ingredients
12 items- Spelt TaglioliniFresh farro pasta
- LemonA slice for the cooking water
- Cervia SaltFor the cooking water and seasoning
- ButterFor sautéing
- Fresh OreganoFresh oregano
- Cardoncelli Mushrooms of MurgeBoth whole for garnish and trimmings for the sauce
- Cooked Jerusalem ArtichokeCooked in the oven with salt, then diced
- Raw Jerusalem ArtichokeRaw, finely diced
- Piedmont HazelnutsRaw, halved
- Black PepperTo taste
- Tuscan Extra Virgin Olive OilFor cooking and finishing
- LimeJuice for finishing
Method
- Bring a pot of water to a boil with a slice of lemon and Cervia salt.
- Cook the farro tagliolini in the boiling water.
- In a separate pan, melt butter with fresh oregano over medium heat.
- Add the cardoncello mushrooms (the trimmings for the sauce) and the cooked topinambur; sauté briefly.
- Add the raw topinambur, hazelnuts, salt, pepper, and a drizzle of extra-virgin olive oil.
- Add a ladle of pasta cooking water to the pan.
- Drain the farro tagliolini and transfer it to the pan with the mushrooms and topinambur; finish cooking together.
- Take a portion of the pan mixture (with mushrooms, topinambur, and herbs) and blend with an immersion blender; pass through a fine sieve to obtain a smooth sauce.
- Spread the sauce in the center of a plate.
- Plate the pasta, top with whole cardoncello mushrooms, raw topinambur, hazelnuts, a squeeze of lime, and a final drizzle of raw olive oil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
