Sweet Potato Campanelle

Menu PartEntree
Cuisine TypeItalian

Executive Chef Kyle Bailey
The Salt Line
Washington, D.C.

Until the first local vegetables come into season later this month, Executive Chef Kyle Bailey is channeling spring with winter produce. New on the menu at The Salt Line, his Washington, D.C., restaurant, is a sweet potato pasta with herbed ricotta, salsify, spinach puree and hazelnuts.


1 cup sweet potato pasta
1 cup vegetable stock
2 tbsp. butter
¼ cup spinach puree
½ cup seasoned ricotta
¼ cup butter-braised salsify
2 tbsp. toasted hazelnuts
2 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley

Spinach puree
2 tsp. butter
3 shallots, minced
2 qt. fresh spinach
Pinch ground nutmeg

Seasoned ricotta
½ cup ricotta cheese
Grated zest of 1 lemon
1 tbsp. chopped parsley
1 tbsp. chopped chives
1 tsp. ground black pepper


1. In saucepot, bring salted water to a boil. Add pasta; cook until al dente. Drain pasta and set aside.
2. Prepare spinach puree: In large skillet over medium-low heat, brown butter. Add shallots; cook until tender. Increase heat to high; add spinach and cook until wilted, stirring constantly. Transfer spinach mixture to blender; add nutmeg and puree until homogeneous. Set aside.
3. Prepare seasoned ricotta: In bowl, combine all ingredients; stir until well blended.
4. In large saucepan, bring vegetable stock and 2 tablespoons butter to a boil. Simmer 2 to 3 minutes until glaze forms. Add salsify to stock mixture; stir in cooked pasta. Remove from heat and toss pasta and salsify with Parmesan and parsley.
5. For service, spoon seasoned ricotta in center of shallow bowl; spoon spinach puree on the side and smear to flatten. Plate finished pasta on top of ricotta and spinkle with toasted hazelnuts.

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