A beautiful dish, good and lightweight. I would have more to say about this recipe except that the spaghetti garlic, oil and beetroot I made and remade them 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 spaghetti aglio e olio with nuts and bottarga, the ravioli stuffed with garlic, Olio e peperoncino, the garlic paste and oil with raw and cooked shrimp and eggplant, I thought of these simple spaghetti, But that particular 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. I added to the pot roasted hazelnuts for a crunchy note and a little’ ricotta salata, a note sapida. I'm used’ 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. Maybe even New Year's Eve! Have a good day!
SPAGHETTI GARLIC, OIL AND RAPE RED (easy recipe)Print This
- 360 grams of spaghetti
- 2 fresh red beets (beets)
- 2 cloves of garlic from Sulmona
- 1 red pepper
- extra virgin olive oil, just enough
- a handful of hazelnuts
- ricotta salata or pecorino Dop, just enough
To prepare spaghetti garlic, oil and beetroot you have to clean the turnips, wash them thoroughly under running water and boil in plenty of water acidulated with a little’ lemon juice. When the turnips are tender, put in the glass of the pimer with one or two tablespoons of the cooking water and whip until you obtain a smooth and homogeneous cream.
Keep the cooking water because you will need to boil the pasta. While the cook turnips, Clean the garlic and chop (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 the garlic and chilli and heat over low heat, until the garlic is lightly golden and not will spring smells good. Add the mashed turnips, fire off, and add salt. Toast hazelnuts and chop coarsely.
Boil the pasta in the water of the cooking turnips, adding if necessary a little’ water and salting. 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 beetroot garnishing the plate with toasted hazelnuts and with a little’ salted ricotta cheese or grated pecorino cheese Dop. Bon appétit!