invert it. Hit the bowl with a wooden spoon to help the pasta release and, using the tip of a spoon or butter knife along the bottom edge of the bowl, carefully remove the bowl from the pasta (image #6) . Serve garnished with the reserved cup of minced vegetables.
FARRO PASTA WITH JERUSALEM ARTICHOKES
{ Pasta ai topinambur }
----
SERVES 4 | REGION: Piedmont
----
Jerusalem artichokes arrived in Italy in the 1600s, and like the other New World foods—corn, tomatoes, and chocolate—they were quickly incorporated into fabulous regional dishes. Jerusalem artichokes are especially popular in Piedmont, where they are a key ingredient in the area’s famed bagna cauda , as well as in many risotto and pasta dishes. In this dish, the Jerusalem artichoke’s sweet, nutty flavor pairs well with hearty whole-grain pasta made with farro.
Olive oil
1 large onion, thinly sliced
5 large Jerusalem artichokes
1 pound (455 g) long or short farro pasta, preferably Felicetti brand
3 to 4 tablespoons toasted pine nuts
Parmesan or other aged cheese
In a large skillet, warm 2 tablespoons of the oil and cook the onions until golden, about 12 minutes. Meanwhile, scrub the artichokes with a brush, then thinly slice them. Add them to the onions and cook over very low heat until they are very soft, about 10 minutes.
Boil the pasta in salted water until it is al dente. Drain.
In a food processor, puree the onion mixture with 2 tablespoons oil until smooth. Return the puree to the pan and toss it with the pasta for a minute or two, adding a little cooking water if it is dry. Serve topped with the pine nuts and shaved or grated cheese.
A VEGGIE BY ANY OTHER NAME
According to the Oxford English Dictionary , the term Jerusalem artichoke is thought to be a corruption of the Italian girasole articiocco , sunflower artichoke. It was so called because the tuber tastes like artichoke and its flower resembles sunflowers. In Italy, Jerusalem artichokes are called everything from patata del Canada , Canadian potatoes, to pera di terra , pears from the ground, or tarufala bastarda , bastard truffles. The most common name for them in Italy is topinambur , after a Brazilian Indian tribe called Topinamboux that happened to be in Europe about the same time the vegetables were arriving. The plant was erroneously thought to have originated in Brazil as well. In Piedmont, they’re also called ciapinabò and there’s a fun three-day festival, la sagra del ciapinabò , every year in the Piedmont town of Carignano, just a bit south of Turin, where you can taste hundreds of Jerusalem artichoke recipes and party with the locals until midnight.
“STRINGS” & STRING BEANS
{ Spaghetti e fagiolini }
----
SERVES 4 to 6 | REGION: Tuscany and Sicily
----
Homey comfort food—try it once and you’ll want to make it over and over again. It’s ridiculously simple, despite being from one of Italy’s most accomplished chefs: Fabbio Picchi of Cibreo, in Florence. String beans, tomatoes, onions, and garlic are simmered until very soft and savory, then tossed with “little strings,” aka spaghetti.
1 pound (455 g) very thin string beans or haricots verts
1 (14-ounce/400-g) can diced tomatoes
1 large red onion, very thinly sliced
Olive oil
2 garlic cloves, minced
Red pepper flakes
1 heaping cup (100 g) minced fresh parsley, stems included
Salt
1 pound (455 g) spaghetti or any pasta
Parmesan or other aged cheese
Put the beans, tomatoes, onions, ½ cup (120 ml) oil, garlic, and a pinch of pepper flakes in a large saucepan. Bring them to a simmer on medium-low heat, covered, and cook until the beans are very soft, almost falling apart, about 50 minutes. Let the mixture cool to room temperature so all the flavors can meld. Stir most of the parsley into the sauce, and season to taste with salt.
Boil the spaghetti in salted water until it is al dente and drain. Toss into the sauce and top with shaved or grated cheese and the rest of the minced parsley.
PASTA WITH ZESTY
FARRO PASTA WITH JERUSALEM ARTICHOKES
{ Pasta ai topinambur }
----
SERVES 4 | REGION: Piedmont
----
Jerusalem artichokes arrived in Italy in the 1600s, and like the other New World foods—corn, tomatoes, and chocolate—they were quickly incorporated into fabulous regional dishes. Jerusalem artichokes are especially popular in Piedmont, where they are a key ingredient in the area’s famed bagna cauda , as well as in many risotto and pasta dishes. In this dish, the Jerusalem artichoke’s sweet, nutty flavor pairs well with hearty whole-grain pasta made with farro.
Olive oil
1 large onion, thinly sliced
5 large Jerusalem artichokes
1 pound (455 g) long or short farro pasta, preferably Felicetti brand
3 to 4 tablespoons toasted pine nuts
Parmesan or other aged cheese
In a large skillet, warm 2 tablespoons of the oil and cook the onions until golden, about 12 minutes. Meanwhile, scrub the artichokes with a brush, then thinly slice them. Add them to the onions and cook over very low heat until they are very soft, about 10 minutes.
Boil the pasta in salted water until it is al dente. Drain.
In a food processor, puree the onion mixture with 2 tablespoons oil until smooth. Return the puree to the pan and toss it with the pasta for a minute or two, adding a little cooking water if it is dry. Serve topped with the pine nuts and shaved or grated cheese.
A VEGGIE BY ANY OTHER NAME
According to the Oxford English Dictionary , the term Jerusalem artichoke is thought to be a corruption of the Italian girasole articiocco , sunflower artichoke. It was so called because the tuber tastes like artichoke and its flower resembles sunflowers. In Italy, Jerusalem artichokes are called everything from patata del Canada , Canadian potatoes, to pera di terra , pears from the ground, or tarufala bastarda , bastard truffles. The most common name for them in Italy is topinambur , after a Brazilian Indian tribe called Topinamboux that happened to be in Europe about the same time the vegetables were arriving. The plant was erroneously thought to have originated in Brazil as well. In Piedmont, they’re also called ciapinabò and there’s a fun three-day festival, la sagra del ciapinabò , every year in the Piedmont town of Carignano, just a bit south of Turin, where you can taste hundreds of Jerusalem artichoke recipes and party with the locals until midnight.
“STRINGS” & STRING BEANS
{ Spaghetti e fagiolini }
----
SERVES 4 to 6 | REGION: Tuscany and Sicily
----
Homey comfort food—try it once and you’ll want to make it over and over again. It’s ridiculously simple, despite being from one of Italy’s most accomplished chefs: Fabbio Picchi of Cibreo, in Florence. String beans, tomatoes, onions, and garlic are simmered until very soft and savory, then tossed with “little strings,” aka spaghetti.
1 pound (455 g) very thin string beans or haricots verts
1 (14-ounce/400-g) can diced tomatoes
1 large red onion, very thinly sliced
Olive oil
2 garlic cloves, minced
Red pepper flakes
1 heaping cup (100 g) minced fresh parsley, stems included
Salt
1 pound (455 g) spaghetti or any pasta
Parmesan or other aged cheese
Put the beans, tomatoes, onions, ½ cup (120 ml) oil, garlic, and a pinch of pepper flakes in a large saucepan. Bring them to a simmer on medium-low heat, covered, and cook until the beans are very soft, almost falling apart, about 50 minutes. Let the mixture cool to room temperature so all the flavors can meld. Stir most of the parsley into the sauce, and season to taste with salt.
Boil the spaghetti in salted water until it is al dente and drain. Toss into the sauce and top with shaved or grated cheese and the rest of the minced parsley.
PASTA WITH ZESTY
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