- 16 oz. fusillo
- 4 oz. Butter
- 2 oz. Olive oil
- 6 oz. fontina
- 6 oz. swiss chard
- 4 oz. sunchokes
- 2 oz. aged balsamic
- 1 lemon
- 6 qt. Pot
- medium sauté pan
- large sauté pan
- chef’s knife
- pasta strainer or basket
- Wash and scrub sunchokes, removing any black “eyes”, just like you would clean a potato. Thinly slice sunchokes into 1/8-inch slices.
- Fold swiss chard leaves in half lengthwise and remove stem with chef’s knife. Stack leaves and roll. Cut into 1-inch wide ribbons.
- Dice fontina cheese.
- Juice lemon.
- Fill 6 qt. pot 2/3 of the way with water.
- Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)
- Add 2 T Kosher salt to boiling water. Water should be salty like the sea.
- “Fluff pasta” - loosen up noodles with fingers before cooking.
- Heat butter over medium heat in medium sauté pan. Stir with spatula or swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to swirl pan throughout the cooking process. The color will change from yellow, to tan, to golden brown. The butter is ready when you smell the nutty aroma (4-6 minutes).
- Heat extra virgin olive oil in large sauté pan over medium heat. Once oil is shimmering add the thinly sliced sunchokes, be sure to space them out evenly in pan to ensure proper sear, gently shake pan (do not stir).
- Sear sunchokes for 2-3 minutes or until golden brown, flip and begin to sear second side. Add the swiss chard and sauté to until chard is wilted and sunchokes are cooked tender and cooked through.
- Add brown butter, lemon juice, diced fontina and reduce heat to low until cheese has melted. Once cheese has melted turn off heat.
- Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.
- Cook pasta 2-3 minutes or until desired al dente.
- Strain pasta and add noodles to the sauce.
- Toss or stir until all noodles are coated with sauce.
- If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water.
- Add salt and pepper to taste.
- Transfer to pasta dish and garnish with aged balsamic.
- Enjoy your pasta!