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Pasta made of roasted and smoked Jerusalem artichokes and lemon à la Henri Alén

The recipe yields the best results when cooking with the Muurikka Electric Smoking Oven PRO.

  • 500 g Jerusalem artichokes
  • 1 onion
  • 2 cloves of garlic
  • 1 lemon
  • 2 tbsp pine kernels
  • a little olive oil
  • 1 pot of chopped flat leaf parsley
  • 4 tbsp grated Parmesan cheese
  • 400 g gnocchi or penne pasta
  • salt and black pepper

Brush the Jerusalem artichokes clean. Heat up the oven to 200 °C. Split the Jerusalem artichokes and brush them lightly with olive oil. Roast in the oven for 40 minutes or until almost done.

Move the Jerusalem artichokes to the smoking basket. Slice and add the onion. Add the cloves of garlic. Start smoking at level 3 until smoke begins to properly form. Then drop the power to level 2 and smoke the vegetables for about 30 minutes.

Boil the pasta in salted water until done. Strain carefully and add the smoked vegetables, Parmesan cheese, chopped parsley and pine kernels. Finally, add a little lemon juice and season with salt and pepper.

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