A beautiful dish, good and lightweight: spaghetti garlic and beetroot. I would have more to say about this recipe except that this simple recipe I made and remade for the whole family in great demand already 4 times. You know that I really like doing variations on that great genius classic and timeless which is the garlic paste, Olio e peperoncino. So, after the SPAGHETTI WITH WALNUTS AND GARLIC OIL BOTTARGA, the RAVIOLI STUFFED WITH GARLIC AND CHILLI OIL, the PASTA WITH GARLIC AND OIL COOKED AND RAW SHRIMP AND EGGPLANT, I thought of these simple spaghetti. That, however, have a special feature: the color, a vibrant purple given by beetroot puree, the so-called beet.
A plant that, despite the violent colouration, It has an extraordinary delicacy in taste. and a slightly earthy nuance that I find appealing. I added to spaghetti garlic oil and beetroot also toasted hazelnuts, for a crisp note and a little’ ricotta salata, a note sapida. Obviously, If not used the ricotta it becomes a recipe vegan tasty and different from the usual. Is’ a first flat easy, He prepares for a moment and, if you served in a dish by a contrasting color or simply white, surely surprise your guests in appearance and taste.
Try recipes with beetroot
Among other things, I remind you that the red turnips are a vegetable perhaps a little’ underestimated in Italy: for example try them in WARM SALAD WITH GREEK YOGURT AND NUTS or in a LIGHT AND CREAM SOUP or, if you love the strong flavors, in RAPE AND RED RICE gorgonzola DOP. You will see that goodness. Have a good day!
360 grams of spaghetti
2 fresh red beets (beets)
2 cloves of garlic from Sulmona
1 red pepper
extra virgin olive oil, to taste
a handful of hazelnuts
ricotta salata or pecorino Dop, to taste
To prepare spaghetti garlic, oil and beetroot you have to clean the turnips, wash them carefully under running water and boil them in plenty of acidulated water with a little lemon juice. When the turnips are tender, put them in the glass of the pimer with one or two tablespoons of the cooking water and blend them until you get a smooth and homogeneous cream.
Keep the cooking water because you will need it to boil the pasta. While the cook turnips, clean the garlic and chop it (or you can leave it whole, crush it slightly and then remove it after cooking, If you prefer), red pepper cut in slices (if you choose to remove the seeds, all or part, or leave them for a first dish more spicy).
Put plenty of extra virgin olive oil in a frying pan, add garlic and chilli and heat over low heat, until the garlic is slightly golden and does not give off a good scent. Add the mashed turnips, fire off, and add salt. Toast hazelnuts and chop coarsely.
Boil the pasta in the cooking water of the turnips, adding a little water if necessary and salting it. Drain the pasta al dente and toss in pan with the sauce of beetroot and, If necessary, some of the cooking water. Serve spaghetti garlic, oil and red turnips garnishes garnishes with toasted hazelnuts and with a little' salted ricotta or seasoned pecorino cheese Dop grated. Bon appétit!