Cooking with JPost: Jerusalem artichoke cream sauce pasta

Chef Yochanan Lambiase says kosher food can be hip and funky. Check out this amazing quick recipe for a delicious pasta dinner.

By YOCHANAN LAMBIASE
Cooking with JPost (photo credit: Courtesy)
Cooking with JPost
(photo credit: Courtesy)
Chef Yochanan Lambiase says kosher food can be hip and funky. Check out this amazing and quick recipe for Jerusalem artichoke cream sauce pasta. This is truly "kosher food at its best," says Chef Yochanan.
 
Jerusalem artichoke cream sauce pasta
Serves 4
What you will need
  • 600g tagliatelle pasta (Click here for easy pasta-making)
  • 3 Jerusalem artichokes (peeled, cooked for 20 minutes, cut)
  • 1 tsp crushed garlic
  • 4 tomatoes concassé (peeled, seeded, chopped)
  • 1/2 cup white wine (Chardonnay or emerald Riesling)
  • Salt
  • Pepper
  • Parsley
  • 1 cup fresh cream
STEP ONE: Hot, hot, hot!
Get your pan nice and hot and add a little bit of olive oil. Then add salt and pepper to the oil. Throw in the Jerusalem artichokes, give them a little shake, and finally, add the garlic.
Warning: Always remember to add the garlic after the artichokes, since garlic has a tendency to burn quickly.
STEP TWO: Flavor flav'
Pour half a glass of white wine into the mix. Allow the flavors to blend together at a nice pace, until it's quantity has reduced to about half.
STEP THREE: Thick as thieves
Add half of the cream. Allow the sauce to thicken before adding the pasta, however not too to thick. "We don't want cement," says Chef Yochanan.
STEP FOUR: Somewhere over the rainbow
Add the tomatoes and parsley, and then add the fresh tagliatelle, until your pasta is a rainbow of colors.
STEP FIVE: Bite the bullet (or pasta)
Cook the pasta until it is 'al dente,' which means it should "have a slight bite to it." If it is overdone, it may taste like "mush." Add a little bit more pepper and salt, and Parmesan (optional). Now, we are ready to plate!
FINAL PRODUCT
Extra tip: Twist the pasta around in the pan immediately before plating. You can also add extra parsley (basil, or oregano) once it has been plated for a nice touch.
About the chef

Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with Jpost.com, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at cookingwithjpost@gmail.com for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. 
Click here to watch previous episodes of Cooking with Jpost.