This recipe is not easy to do. I know this is not the better way to start a post, but it’s the truth. I tried several times before reaching the right creamy texture, but once you’ll get it you’ll never look at the potatoes at the same way.
Ingredients (serves two)
For the pasta
200 gr pasta
4 medium potatoes
500 ml vegetable stock (1 large onion, 1 carrot and 1 stalk of celery)
1 clove garlic
1 sprig of rosemary
extra-virgin olive oil
For the chips
1 jerusalem artichoke
rape oil for frying
Start by making the chips. Wash and scrub the jerusalem artichoke to remove any dirt from the skin. Cut it into 1 mm thick slices leaving the peel on and keep the slices in cold acidulated water. After having dry them carefully heat rape oil in a pan. Add the slices and deep fry until golden brown. Remove them, drain on a paper towel, add salt and set aside.
Prepare the pasta heating extra-virgin olive oil in a pan with the garlic and the sprig of rosemary. Meanwhile peel the potatoes and cut them into microscopic cubes. Add the potatoes to the pan and cook stirring until soft. Pick up the garlic and the rosemary, add the stock gradually and cook until you obtain the consistance of a sauce. It takes 10-15 minutes circa. Add the pasta and keep cooking like a risotto, adding the stock gradually until al dente.
Serve the pasta very hot on a plate and decorate with the chips, black pepper and rosemary.