Sardinian pasta with globe and jerusalem artichokes

Sardinian pasta with globe and jerusalem artichokes

Gnocchetti sardi con carciofie topinambur

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Although I am using Sardinian pasta, this sauce is inter-regional, made all over the country when the uniquely small fresh globe artichokes are in season, in late winter/early spring. The Jerusalem artichoke is ready in autumn, but keeps well through the winter as it is a root vegetable. Globe artichokes are enjoyed all over Italy, but especially in Tuscany, Lazio and the entire south, including Sardinia. Jerusalem artichokes are quite often used as a dipping vegetable in Piedmont to accompany bagna cauda, the famous anchovy and garlic dip.

Ingredients

Quantity Ingredient
400g dried gnocchetti sardi or malloreddus pasta
salt and pepper, to taste
a few saffron threads, toasted on a spoon over a flame until dry, brittle and crushable
or a sachet powdered saffron
60g aged parmesan or pecorino cheese, freshly grated

Sauce

Quantity Ingredient
8 very small fresh italian globe artichokes
1 lemon, juiced
300g jerusalem artichokes
5 tablespoons olive oil
1 small onion, peeled and very finely sliced
100g frozen green peas
3 tablespoons fresh flat-leaf parsley, finely chopped
100ml white wine

Method

  1. Clean the globe artichokes with a sharp knife so that you end up with the heart and the tenderest leaves. Cut the top of the artichokes, and peel down and remove most of the leaves until you reach the heart. Cut the heart in half, and scrape out any choke with a knife or spoon. Slice the halves thinly and put into a bowl of water acidulated with lemon juice to avoid oxidation. Peel the Jerusalem artichokes, and cut the flesh into small cubes. Add to the bowl.
  2. To start the sauce, heat the oil in a large saucepan, and fry the onion for a few minutes until soft. Drain both types of artichoke, add to the pan and cook until the Jerusalem artichokes are soft and a little creamy, about 8 minutes. Add the peas and the parsley, along with the wine and about 50–100ml water, enough to make the sauce homogeneous. Take care that the sauce remains soft and not too thick.
  3. Meanwhile, cook the pasta in plenty of boiling salted water for about 10–12 minutes or until al dente, and drain, leaving a little water in the pan. Add the saffron to this water, and mix with the pasta, which will become yellow. Add the pasta and saffron water to the sauce in the saucepan, season to taste and mix well. Serve in bowls, or on a sharing platter if you wish, with grated cheese sprinkled on the top.

Alternatives

  • I usually serve this sauce with gnocchetti sardi, but it would be also good with fresh or dried egg tagliatelle, maltagliati, orecchiette or pappardelle.
Tags:
Antonio
Carluccio
pasta
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