Pasta with Salsify

Pasta dishes are always a good idea!

Cut half of the salsify diagonally into slices about five mm thick, set aside.

Warm the butter. Sauté the remaining salsify. Add soup and salsify liquid, bring to a boil, reduce temperature, simmer on low heat with lid closed for about fifteen minutes.

Finely mash the salsify with the liquid, add the salsify set aside, cream and diced pepperoni, season the sauce, just heat.

In the meantime, make the pasta al dente, drain, mix with the sauce, arrange on warm plates.

Tip: instead of 400g canned salsify, use 600g fresh. Brush the black salsifies thoroughly under running water, remove the skin in the water and put them in vinegar or lemon water (about 4 tablespoons of acid per 1 liter of water). Cut into pieces about 5cm long, cook in a little boiling salted water for twenty to thirty minutes until just tender. Put the indicated mass of cooking liquid aside, drain the salsify.

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