Ingredients
3-4 tablespoons extra virgin olive oil
a 4-5 cm piece of leek, cleaned and cut into thin slices
3-4 tablespoons filtered water
20 g dried porcini mushrooms, to be soaked in filtered water for about 10 minutes then drained and chopped
200 ml vegetable cream, unflavoured and unsweetened
whole sea salt, just enough to taste
a pinch of chilli powder
freshly ground white pepper, to taste
freshly grated nutmeg, to taste
160-170 g pizzoccheri
1 jerusalem artichoke, peeled and thinly shaved (use a mandolin or potato peeler)
fresh parsley leaves, cleaned
Makes 2 servings.
Directions
Heat the olive oil in a heavy bottomed pan over medium heat and sauté the leek for a couple of minutes. Add the water and keep cooking for another minute or so. Throw in the porcini and toss them around by shaking the pan. Pour the vegetable cream into the pan, season with a little salt, add the chilli pepper, white pepper and nutmeg, turn the heat to low and cook for another ten minutes. In the meantime, bring a large saucepan of filtered water to a boil, add some salt and cook the pizzoccheri until al dente. Drain the pasta and transfer it into a large bowl or in the saucepan you used to cook the pasta. Stir in the porcini sauce and divide the pizzoccheri into individual plates. Top with the shaved jerusalem artichoke, drizzle some olive oil over, sprinkle some more white pepper and nutmeg on top and garnish with parsley leaves. Serve warm.
VERSIONE ITALIANA
