Source: Mark Dommen, One Market
This recipe, featuring Point Reyes Farmstead Cheese Co., was demonstrated for CUESA’s Market to Table program on October 26, 2019.
Serves 6 appetizer portions
1 pound sunchokes
3 cloves garlic
½ cup olive oil
4 sprigs fresh thyme
1 sprig rosemary
1 cup parmesan cheese
½ cup bread crumbs as necessary
Fresh ground pepper
¼ cup champagne vinegar
⅛ cup water
¼ cup sugar
4 large pasta sheets
1 ½ cups roasted hazelnuts
1 bunch chives
2 tablespoons butter
¼ bunch parsley or chervil
Preheat the oven to 350°F. Meanwhile, wash the sunchokes really to make sure there is no dirt stuck to the skin. Separate a ¼ pound of sunchokes for pickling. The rest of the sunchokes can be placed in a mixing bowl with the garlic cloves (unpeeled), thyme, rosemary and the ½ cup olive oil.
Season liberally with sea salt and fresh ground pepper. Place on a roasting pan, and in the oven for 45 minutes until the sunchokes are tender. Depending on the size of the sunchoke it may take a little longer or a little less time if they are small.
When tender, remove the sunchokes from the oven and remove the thyme and rosemary sprigs. Place the rest of the contents of the roasting pan in a food mill and process, squeezing the sunchoke pulp and garlic pulp through the food mill into a bowl. Most of the skin of the sunchokes and the garlic will stay inside the food mill.
Add ¾ of a cup of parmesan to the pulp and mix well. If the mixture seems a little wet, add a half cup of bread crumbs and mix well until the mixture is moist but no longer wet. Check the seasoning and season to taste with sea salt and fresh ground black pepper.
The remaining sunchokes can be sliced into thin coins using a mandolin. The skin will give the pickles a nice contrast in color. In a sauce pot, heat the champagne vinegar, water and sugar to a boil. Pour over the sliced sunchokes and allow to cool. The pickled sunchokes can be kept in the refrigerator for up to a week.
Spread the sheet pasta out on a cutting board and using a round cutter the desired size of the ravioli, make little indentations in the pasta so that you know where the edges of the ravioli will fall on the dough. Place a scoop of sunchoke filling in the center of each indentation. Brush the dough with water and place another sheet of pasta on top. Form a seal around each scoop of filling and with the back of a round cutter seal the pasta. Take the original cutter that you made the indentation with and cut the ravioli. If you are not using them right away, dust with rice flour or semolina flour and set aside.
Bring a pot of salted boiling water to a boil. Add the pasta and cook for 3-4 minutes depending on the thickness of the pasta. When the pasta is cooked remove the pasta with a little of the cooking water to a sauté pan and add the 2 tablespoons of butter and 2 tablespoons of the pickling liquid. Swirl the pasta in the pan with the butter until the butter is incorporated and you have a nice butter sauce. Season to taste with salt and pepper and finish with chopped chives.
Divide the pasta between the number of guests you have and spoon all over all the sauce from the pan. Top with pickled sunchokes, hazelnuts, parmesan and chervil or parsley.