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Orecchiette with Braised Black Salsify & Sage Butter
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30 min
Quick
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Eine herbstliche Pasta-Kreation mit dem feinen „Winterspargel“: Aromatische Orecchiette treffen auf zart geschmorte Schwarzwurzeln in duftender Salbeibutter, abgerundet mit gerösteten Haselnüssen und frisch geriebenem Parmesan.
Preparation method
Preparation & prepping vegetables
Prepare a bowl of cold water with the juice of half a lemon. Thoroughly wash the black salsify under running water, peel wearing gloves, and immediately cut into bite-sized pieces. Place directly into the lemon water so they do not oxidize and stay nice and pale. Finely chop the garlic cloves.
Toast the hazelnuts in a dry pan without fat over medium heat until fragrant and lightly browned. Then roughly chop and set aside.
Preparing pasta & black salsify
Bring a large pot of plenty of salted water to a boil and cook the orecchiette according to the package instructions until al dente. When draining, reserve about 100 ml of the starchy pasta water.
Chef's tip
Tip for preparing black salsify: It is best to wear kitchen gloves when peeling, as the escaping milky sap can stain your hands and make them sticky. The lemon water reliably prevents browning.
For a vegan version, the butter can easily be replaced with a high-quality plant-based butter alternative and the Parmesan swapped for a grated nutritional yeast topping.
Ingredients
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