One of the most colourful vegetables that can be found, and that is widely used in the Nordic cuisine, is the red beetroot.
As the countdown to Christmas has started, we’ve tried out a few recipes with this ingredient. We have come to a conclusion, so today we are pleased to present to you all the one we like the most.
So here we are with our colourful dish: Red Beetroot Tagliolini that will cheer up the guests gathered around your Christmas table.
The week’s seasoning will be up to you: you are going to be able to decide wether preparing the seasoning with Gorgonzola Dolce (Sweet Gorgonzola), or Gorgonzola Piccante (Spicy Gorgonzola).
Whether you decide for one or the other, you might have to choose a wine to pair. A bold and structured Italian red wine (like a Chianti Classico Riserva or a Barolo) is always a good choice to pair with the Gorgonzola Piccante, while a Riesling or a Pinot Bianco go nicely with the Gorgonzola Dolce.
The best you can do now is to roll up your sleeves and start kneading. Have fun!
INGREDIENTS for 4 servings:
- 400 g plain flour
- 100 g red beetroot, boiled
- 3 eggs
- 1 handful of walnuts
- 150 g Dolce or Piccante Gorgonzola cheese
- 6 tbsp cooking cream
- freshly ground pepper
- Add the eggs and the red beetroot in a food processor and process until obtaining a cream.
- Pour the egg cream in a Kitchen Aid bowl, equipped with the dough hook. Add flour and mix until dough just comes together. If you don’t have a Kitchen Aid, knead with your hands to form a dough.
- Remove the dough and knead by hand for 2 minutes on a floured surface. Let it rest at room temperature for about 15-20 minutes, covered with a towel.
- Cut the dough into 5-6 pieces before processing each piece with a pasta – sheet attachment, or with a manual pasta – machine.
- Take the first piece of dough, dust it lightly with flour and flatten into a rectangular shape, setting the machine at the widest setting (number 1 – My pasta machine goes from number 1 to number 5). Fold the dough in half and run it through the machine again. We did this three times.
- Set the pasta machine at the narrower setting (number 2) and proceed as before.
- Continue to press the dough until the number 3 setting (which is not the thinner).
- Repeat the same procedure for each piece of dough. Keep the pasta covered with a towel.
- Pass the pasta sheet through the tagliolini setting, holding the pasta with your hand as it comes out of the machine.
- If you don’t have the tagliolini setting, sprinkle the pasta sheets with flour and tightly roll each sheet tightly, starting from the shortest side. Cut this cylinder into 0.5 cm wide strips. Unroll gently the strips and sprinkle with flour.
- Let the pasta dry on a floured towel or a wooden floured surface for about 30 minutes.
- Cut the gorgonzola cheese in small pieces and add it in a large pan, along with the cooking cream. Place the pan over medium-high heat and cook until the cheese is melted and starts boiling. Stir occasionally with a wooden spoon.
- Boil the pasta in a large pot of salted boiling water, for no longer than 5 minutes. Drain the pasta and season with the gorgonzola cream. Toss well and finish with freshly ground pepper and chopped walnuts.
Wow very creative!! I have made fresh spinach pasta but never would have thought of beetroot (:
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