Sunchoke Tagliatelle
Sunchoke Cream, Garlic, Parmesan, Lemon, Sunchoke Chips
Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen | Atlanta
Yield: 1 serving
Adapted by StarChefs | april 2023
INGREDIENTS
Sunchoke Cream:
Neutral oil
3 large onions, julienne
4 quarts sunchokes, thinly sliced
2 quarts heavy cream
1 sachet of bay leaf, thyme, and black peppercorns
Salt
To Assemble and Serve:
Tagliatelle pasta
1 tablespoon chopped garlic
Butter
2 tablespoons grated parmesan
Salt
Lemon juice
Sunchoke chips
METHOD
For the Sunchoke Cream:
In a saucepan over medium flame, heat oil. Add onions and sweat until translucent. Add sunchokes, heavy cream, and spice sachet. Cover with parchment paper and cook 30 minutes. Remove sachet and transfer mixture to a Vitamix blender. Purée until smooth. Strain through a chinois and season with salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Bring a pot of salted water to a boil. Cook the tagliatelle until just al dente. Strain, reserving pasta water, and let cool. In a sautépan over medium heat, melt butter. Add garlic and cook until fragrant. Add pasta water to deglaze pan. Add ½ cup Sunchoke Cream and parmesan. Mount the sauce with additional butter until desired consistency is achieved. Taste and adjust seasoning with salt and lemon juice. Add cooked pasta to the pan and coat in sauce. Transfer to a serving bowl and garnish with sunchoke chips and additional parmesan if desired.
