Ingredients

• 300g macaroni
• 400g s Jerusalem artichokes
• 1 onion
• 75g bacon
• 45g Parmesan
• 1 bouillon cube
• 1 Bouquet Garni

Preparation tips

• Peel the Jerusalem artichokes, wash them and chop them in thin rings. Heat a drizzle of olive oil in a frying pan and cook them for 15 min. over low heat, stirring them often.
  
  

• peel and roughly chop the onion.

• prepare 1 liter of broth (base 5 pers) with the poultry broth cube and the mixture of bouquet garni max Daumin. Keep him warm.

• heat a drizzle of olive oil in a casserole dish then add the bacon and the onion. Brown them gently 3 min, then salt, pepper and add the macaroni. Mix then pour 3 ladles of hot broth. Cook the pasta over low heat for 6 min. by wetting them as broth. Add the cooked Jerusalem artichokes and extend cooking for 3 min. Always pouring poultry broth.

• When the pasta is tender, stop cooking sprinkles with a drizzle of olive oil and serve them with parmesan.