- 200g pasta
- 300g Jerusalem artichokes
- 44 Cardoncelli mushrooms
- 20 mini spizzico of smoked scamorza
Prepare the Jerusalem artichoke cream, cooking it with vegetable broth. Brown the mushrooms in the pan with a thyme twig and an unpeeled garlic clove. Add the Jerusalem artichoke cream. Salt and pepper to taste and allow the flavours to blend. Cook the pasta, pour it into the pan and stir into mixture. Put the pasta in single-serving bowls, top with mini spizzico of smoked scamorza, a few halved cherry tomatoes and bake in the oven at 180° for 8 minutes.
This dish is a contemporary and lighter version of grandmother’s baked pasta.