Pasta with leeks and artichokes cream

Ingredients for Pasta with leeks and artichokes cream

Instructions for Pasta with leeks and artichokes cream

To prepare the Pasta with leeks and artichokes cream recipe, please follow these instructions:

Put the bread to soak in the water. Boil Jerusalem artichokes tender in chicken broth and milk approx. 20 min. Pressure bread for wetness and it came in a blender or food processor with Jerusalem artichokes, broth, milk, oil, lemon juice and garlic. Blend it perfectly smooth and season to taste with salt, pepper and, if desired. more lemon juice. Keep it hot. Fry the bacon on a dry pan until barely crisp. Take the bacon and boxes up the fat. Fry the artichokes into cubes in oil in the same pan until nicely Golden, 6-8 min. turn the bacon in and season with salt and pepper.

Bring to a boil the pasta in abundant salted water. Cook the leeks with the last 5 min. of pastaens cooking time. Drain the pasta and mix with the Jerusalem artichoke cream. Serve with the roasted Jerusalem artichokes and bacon.

Tips:
Jerusalem artichokes to be scrubbed well or peeled off. Select as uniform and large tubers of Jerusalem artichoke as possible and peel them with a slightly pungent herbal knife. Cut and peel the tubers of all page first the main tuber. According to the patience, you can then Peel the tubers after the following page.