Food Hot Topic Pasta

BEETROOT CAVATELLI

INGREDIENTS FOR THE BEETS:

  • 6 jumbo beets
  • Zest of 1 orange
  • 10 sprigs thyme
  • 1 head garlic
  • 1 cup olive oil
  • 1 cup water
  • Salt to taste

INSTRUCTIONS FOR THE BEETS:

  1. Preheat oven to 400°. Peel beets and roast them in a hotel pan, uncovered, with orange zest, thyme, garlic, olive oil, water and salt until just cooked, about 40 minutes.
  2. Puree half of the beets in a blender or food processor and large dice the other half.

INGREDIENTS FOR BEETROOT CAVATELLI:

  • 1 1/2 lbs. fresh cavatelli (you can use beetroot pasta if available at your specialty Italian market)
  • 1 cup butter
  • Pecorino to taste
  • Red wine vinegar to taste
  • 2 Tbsp olive oil
  • About 40 whole fennel fronds
  • Salt and pepper to taste
  • 1/2 cup smoked ricotta salata
  • 1/2 cup pistachios, chopped

INSTRUCTIONS FOR BEETROOT CAVATELLI:

  1. Cook the cavatelli in boiling water for three to four minutes, until al dente. Reserve pasta water.
  2. To make the sauce, combine 1/2 cup pasta water and 1/2 cup butter. Add the diced beets and pasta. Add more butter (to taste), pecorino and a splash of red wine vinegar. Add olive oil, 1/2 of fennel fronds, beetroot puree and salt and pepper to taste.
  3. Garnish with grated smoked ricotta salata, pistachios, olive oil to taste, and remaining fennel fronds.

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