Name: Italian Holiday Table:mushroom And Sunchoke Pasta With Artichoke Sage Sauce And Hazelnut Chocolate Truffle Tart Recipe
Total time: 35 min
Yield: 3
Cuisine: Mediterranean

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How to make Italian Holiday Table:mushroom And Sunchoke Pasta With Artichoke Sage Sauce And Hazelnut Chocolate Truffle Tart Recipe

Sylvia Fountaine

Crawler

Mediterranean

Sunchokes

Colavita olive oil

Salt Pepper

Sliced mushrooms- cremini, shittake, porto's, chanterelles

Salt , pepper

Colavita dry pasta- tagliatelle, fettuccine, linguine

Small jar colavita artichoke hearts

C water

C colavita olive oil

Fresh Sage Leaves

Garlic Cloves

Salt

Cracked Pepper

Garnishes- grated pecorino, truffle oil

Hazelnuts

Quick oats

Coconut oil- melted

Maple syrup, rice syrup or honey

Chocolate

Block Silken Tofu

Maple syrup

Kahlua

Vanilla

step 1

Wash (or scrub if necessary) and pat dry sunchokes. Don't bother peeling. Quarter them and toss in a bowl with oil, salt and pepper. Place on a parchment linked baking sheet in the oven and roast for 20 minutes. 

step 2

Bring big pot of generously salted water to a boil (for the pasta). Cook pasta to al dente. 

step 3

While water is boiling, in a large skillet, saute mushrooms over medium heat in a little olive oil. Season with salt and pepper. 

step 4

Drain the artichoke hearts (saving the oil) and place them in a blender (don't use a food processor). If using artichoke hearts packed in water, drain and discard the water. To the blender add the olive oil (you can use the oil the artichokes were packed in, or add new olive oil), water, sage, garlic, salt and pepper. Blend until creamy and very very smooth. This is your sauce. Set is aside. 

step 5

Add the cooked, drained pasta (do not rinse) to the cooked mushrooms in the saute pan. Toss with the artichoke sauce and heat up, gently stirring. Taste for salt. Add the roasted sunchokes (optional). 

step 6

step 7

In a food processor, place hazelnuts, oats and salt and process until it's course sand-like in consistency. It doesnt have to be super fine. 

step 8

Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated. 

step 9

Using fingers, press mixture into a 4 x 13. 5 tart pan or 7-8 inch round(with removable bottom) taking your time to press into every nook and cranny. It should be ? inch thick and

step 10

Make sure to clean up edges, with uniform thickness. Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary. 

step 11

While the tart shell is baking, make the filling. 

step 12

In a small heavy bottom pot (or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth. 

step 13

Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. And the melted chocolate and process until smooth and creamy. 

step 14

step 15

Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula. 

step 16

Top with hazelnuts and using a vegetable peeler shave dark chocolate over top. 

step 17

step 18

step 19

Honest Cooking