Tuesday 15 January 2013

Pappardelle alla Barbabietola con Formaggio di Capra e Verdurine (Pink Beetroot Pappardelle Pasta with Goat's Cheese and Baby Leaves)









It's cold outside, My house and garden are covered in snow... so much white, I felt like cooking something summery and full of colour.




Outside, today...



Beetroot is everywhere...all over the shops a fashionable ingredient, you would say! But, with its distinct "earthy" flavour it's not an easy one to cook with!

But Anna remembers her mamma boiling enormous beetroot for what seemed hours, in water and vinegar. How she disliked the smell of earth which filled the house as the roots cooked in the big pot of Fuchsia pink water and how she disliked peeling the "things" and getting her fingers a very bright shade of shocking pink!






But she loved being in the kitchen with Mamma Rosa and she would happily stand on a stool, carefully placed under the table, and get her hands "dirty" if it meant spending "cooking time" in the kitchen with her beautiful mother.


Once cooked and peeled (by me!) the beetroot was preserved in vinegar, and mamma would use it in salad, sliced, and simply dressed with olive oil, salt, chopped garlic and parsley.


I created the recipe below for a competition (even the fresh beetroot pasta recipe is mine) and I must say, it works. This dish is, to me, the equivalent of a box full of flavours, colours and textures totally Mediterranean)



Pappardelle alla Barbabietola con Formaggio di Capra e Verdurine 
( Pink Beetroot Pappardelle Pasta with Soft Goat's Cheese and Baby Leaves. Very pink and beautiful!)

Pappardelle alla Barbabietola
con Formaggio di Capra e Verdurine

(Pink Beetroot Pappardelle Pasta
with Goat's Cheese and Baby Leaves)


 For the pasta:

200 g Plain Flour
 One medium sized Beetroot boiled, peeled
and mashed
pinch of salt


For the Sauce:


 Six tablespoons of Olive Oil
 Balsamic Vinegar
 Two cloves of Garlic
 Half a red Chilli Pepper
 Mixed baby leaves
 65 g of soft Goat's cheese
 A few cubes of diced Beetroot for garnish
Pinch of salt


Before you start, puree your boiled and peeled beetroot. Make sure you get a really creamy, blended texture-no bits! Next, place the flour on a clean surface make a well in the centre and place your pureed beetroot in the middle, with a large pinch of salt. Gradually incorporate the two ingredients. If the mixture seems too dry, add a small amount of warm water. You should get a firm, but soft dough.





 Divide the dough in two pieces, roll each one out until it is 3 mm thick. With the help of a knife, cut your pasta into long strips 3 cm wide. Then, starting at the top, cut diagonally, to obtain diamond shaped pasta (Pappardelle.)






Heat some water in a pan and add some salt. When the water comes to the boil add your pasta. While your pasta is cooking, make the sauce. Place the oil in the frying pan and when the oil is really hot add your finely chopped cloves of garlic. Once the garlic is golden, add some sliced chilli pepper and a handful of baby leaves. Stir to mix the ingredients and take off the heat, as the vegetables should be warm, and firm.
Next, drain your pasta and add to the frying pan with the other ingredients. Blend everything together very gently.
Serve on a plate with another handful of uncooked baby leaves, some diced beetroot (boiled and peeled) and the diced Goat's cheese. Finally, drizzle with a few drops of Balsamic vinegar and olive oil over the dish, to add extra flavour. 






If you scroll down, you will also notice the beautiful salad I made by cooking a couple of beetroot in half water and half vinegar. This process took about one hour. I peeled the cooked beetroot and diced, to make a wonderful salad, by adding olive oil, salt, mixed baby salad leaves and pink peppercorns. Just beautiful and fresh!




35 comments:

  1. Hallo Anne!Very clever the way you colored Pappardelles!!Your recipe is full of beautiful colors and flavours!!I realy love it!!At last!!You have snow in UK!!I hope you enjoy it!!Wishing you a lovely week!!
    Dimi..Athens

    ReplyDelete
    Replies
    1. Hello Dimi!

      Yes, we have a lot of snow here and it's still coming down, as I write. It was lucky I was able to stay at home, today.

      My pink pasta is truly delicious. I want to experiment with different colours, next, especially black pasta, using olives, rather than squid ink. I know the flavour and I don't like it, but olives should give out a better taste.

      Off to make my favourite Leek and Potato Soup. My husband is making Pamigiana... should be good!

      CIAO!

      ANNA
      x

      Delete
  2. What wonderful colour combinations Anna - and the pure white snow is beautiful.
    I love beetroot, a much maligned root vegetable I think, but it makes such a lovely deep pink pasta. Definitely one to try Anna - a plateful of sunshine and colour.
    Thank for your lovely comments today, and for taking some snow pictures - beautiful.
    Ciao x

    ReplyDelete
    Replies
    1. Hello Rosemary!

      I have to admit: I only like beetroot if it's pickled, so i was happy to create a recipe which would allow me to show off the beautiful colour of the root, without having to taste it, as my pink pasta has a glossy, smooth texture, but no betroot flavour!

      The saald, though really has a good flavour! So said my husband who ate it!

      Having said this, I could eat a whole jar of the stuff, if pickled (I love vinegar!)

      Your last post was extremely interesting, as I am a very inquisitive (read as "nosey!") person. Being able to see behind a painting was a real treat, though the subject was very, very sad.

      Still snowing here, Rosemary!

      CIAO!

      ANNA
      xx

      Delete
  3. Ι loved you white blanket !!You stayed inside and you cooked
    wonderful rose pasta !!Very clever .... May be this kind of pasta combines with Chinese sauce ??? No , I don't want to have nightmares....The plates look delicious and very attractive !

    ReplyDelete
    Replies
    1. Olympia,

      I actually think that this pasta would go well with a cheesy sauce or with cream and Parmesan cheese. It's a good idea, olympia and more suited to cold weather.

      Today there is a lot of snow everywhere, but, as I wasn't working, we got in the car and went to Norwich (city)

      The trees were so beautiful, especially the avenues, where the trees meet at the top and make an arch. As I drove, I played classical music. I think my husband was a bit scared, as he was the passenger.

      More snow to come. I like it for a couple of days, but longer than that... don't think so!

      CIAO!

      Enjoy the evening...

      ANNA

      Delete
  4. Its really snowy there Anna.
    Ideal time to stay in and cook.. I simply love beetroot.. My own mother cooked it the same way as "mama Rosa".. then she would use it for salads.. it does indeed give a summery look to a dish. I can eat them just sliced. I too remember having pink hands after helping my mother peel them and pickle them.
    Your dish looks and sounds really appetizing. its on my menu. summertime cooking.
    more family around.
    super photos Anna.
    I enjoyed reading this post.
    tanto baci..
    ciao.. val x x x

    ReplyDelete
    Replies
    1. Hi Val!

      Glad you liked my creation. It is a summery dish which, because it is mainly hot, can happily be eaten in Winter. It's good party food, bright and delicious, as you don't taste the beetroot. As you can see, it's a truly bright fuchsia pink. Like I told Olympia, I could happily eat this with cream, peas and a sprinkling of Parmesan and black pepper. Sounds fantastic to me!
      I am glad I reminded you of your childhood when you, too, helped your mother peel beetroot! Funny, those pink fingers...
      More snow today, Val... it still looks pretty and white... just how I like it!

      Ebjoy the family!

      HUGS FROM
      ANNA
      xx

      Delete
  5. Hello Anna

    I can clearly visualize you standing on your little stool and assisting your dear mother. The richness of the colours in these recipes will get rid of any winter blahs. The images of snow are so beautiful. Enjoy every minute.

    I will be making the salad recipe for certain.

    Wishing you a great weekend

    Helen xx

    ReplyDelete
    Replies
    1. Dear Helen,

      I always love your comments and value them, as I know how creative you are and how you like vibrant colours!

      Strange enough, my recipe is really quite wintery, as the pasta is hot and the salad is warm. If you make the salad, you can add some cheese (I love goat's cheese or even feta would go well!)

      I find that in NY you can't buy good cheese, as in the USA they make substitutes they pass for the real thing! They make their own very expensive "French" and "Italian" cheese, "salami" which they pass for original, and even pasta (Renzi-don't buy it!) which is made in USA and certainly not something an Italian (from Italy) would eat. These products are inferior and nothing like the real thing (shame!)

      Can you buy good cheese (goat's, Cheddar, mozzarella) where you are? I hope so... Anyway! I'm talking too much, again! I'm sure you'll be able to get goat's cheese, if you want to!

      I just re-wrote the Bible, again!

      CIAO!

      ANNA
      xxx

      Delete
  6. white snow contra red food
    images

    wonderful!!!

    ♥ Franka

    ReplyDelete
    Replies
    1. Thank you, Franka! I posted this recipe exactly for that reason! I know it's not exactly a Winter recipe (though it can be!) but I wanted to infuse a bit of colour into my blog!

      CIAO!

      ANNA
      xx

      Delete
  7. Excelentes fotografias de inverno que incentivam belos cozinhados....
    Cumprimentos

    ReplyDelete
    Replies
    1. Obrigada, Fernando!

      Grazie per i complimenti. Glad you like my photos!

      GRAZIE MILLE!

      ANNA

      Delete
  8. This salad looks delicious Anne. I will print it out and keep it for summer!

    Happy weekend!

    Madelief x

    ReplyDelete
    Replies
    1. Thank you! I'm glad you liked it, so colourful and delicious. The pasta recipe is hot/warm, so you can make it now, if you like!

      CIAO!

      ANNA
      x

      Delete
  9. Hi Anna, this is a gorgeous dish! I love the colors in it! Especially on a cold, snowy day. They practically pop off the plate. It really looks delicious!

    Danielle xo

    ReplyDelete
    Replies
    1. Hello!

      I posted this recipe exactly for that reason! It's so cold and gray here, I just needed a bit of colour (it tastes wonderful, too!)to bring a bit of sun to my blog!

      CIAO!

      ANNA
      xx

      Delete
  10. idea deliziosaaaaaa copio buon fine settimana

    ReplyDelete
    Replies
    1. Sì, Giovanna, provala! Forse potrai tradurla... dipende dal server che usi, perchè non ho un traduttore sul mio blog. Se mi connetto con Goole Chrome, posso tradurre da ogni lingua, anche se le traduzioni risultano un pò ridicole!

      Copia, se vuoi. Mi fa tanto piacere!

      CIAO!

      ANNA

      Delete
  11. Hello dear Anna,
    Our snow has now gone but your pretty pink recipe has cheered my rainy Monday! I'm trying to catch up on housework but instead have 'sneaked off' to catch up on my friend's blogs instead!
    Have a happy and colour filled week- love Jane xxx

    ReplyDelete
  12. Hi Jane! No more snow here... all gone! but I enjoyed it, I must say, especially as I got to spend a whole cosy week at home.

    I'm glad you like the dish, as I created the recipe for the warm beetroot dressing and for the pasta irself. It's so easy to make, really... and pretty.

    Happy week to you, too, Jane!

    HUGS

    ANNA

    xx

    ReplyDelete
  13. Mmmmmmmmm...............buono !!!!
    Je croit que c`est trop bon!!! Merci de la recette !!! :0) Jolie fotos de dehors !!

    Bonne semaine!!

    xxx Maria xxx

    ReplyDelete
    Replies
    1. Ciao Maria, comment vas-tu? Merci pour votre aimable commentaire!

      J'espère que tout va bien avec vous.

      Bonne soirée e CIAO!

      Abbracci

      ANNA
      xx

      Delete
  14. Hi, Anna, what a beautiful post ; it made me envy your childhood. My mother is not a "natural" cook and certainly wouldn't have enjoyed having us "in her feet" as we say in French while she was in the kitchen. We had a quite nice old-fashioned Italian meal in London the other day. Just tell me, what reasonably-priced Italian restaurant would you recommend in London nowadays ? It's so long now since I left (I lived there for a long time), I'm a bit out-of-touch !xxx

    ReplyDelete
    Replies
    1. Hello, Coniglietto argentato!

      I wouldn't be able to recommend any Italian restaurant outside of Italy, as I have never eaten at an Italian restaurant here in UK, except Jamie's Italian! Call me a snob, but I believe that you can only eat good Italian restaurant food, in Italy!

      I actually once had pasta at a very nice Italian American place in Brooklyn, called Villa, and... big mistake, I had Orecchiette con boccoli. It was rubbish: the pasta must have been cooked in the morning, they cooked with butter, and... they had used onions, whereas the dish requires garlic! Not nice!

      Having said this, I actually live in Norwich, where Jamie's Italian (Jamie Oliver's Italian inspired restaurant chain) opened last Summer- I trust Jamie and I went to the restaurant out of curiosity. I wouldn't say that the food is 100 per cent Italian, as it's not meant to be, but it's good and very creative.

      Thank you for your comment. I always read your blog and enjoy your news from Paris!

      CIAO!

      ANA
      xxx

      Delete
  15. Vaya nevada...y buena receta...un beso desde Murcia

    ReplyDelete
    Replies
    1. Grazie mille per il commento! E' una mia ricetta e molto buona e colorata.

      La neve non c'è più!

      CIAO!

      ANNA

      Delete
  16. Replies
    1. I'm afraid the snow has gone ans Spring is in the air ( I hope!)

      "Optimistic existentialist" is an interesting definition!

      CIAO!

      ANNA

      Delete
  17. Hello Anna,
    wow this is so cheffy and fabulous! I love beetroot, but usually just have it as a vegetable, boiled or roasted.
    Thank you so much for all your compliments, my daughter's eyes are very michievous aren't they? In the end I was a little traditional and not very quirky, but I was kind of unsure which way to go, and decided I would just give them essence of Linda, knowing that it would not appeal to everyone, but hoping those that got it loved it, and it did seem to work out that way. Next time I will be a bit more daring!
    It's lovely to be back talking with you again. I do hope that all is well with you? Love Linda xx

    ReplyDelete
  18. Hi Linda!
    You were just spot on with your choice! My nephew is getting married, in Italy. Apparently, the "in" colours for weddings are very soft lilac or total white, which is nice!

    When my stepdaughter got married , in NY (she is American and very beautiful!) she chose white roses, with anemoni and black ribbon with white roses for the button holes, She painted her nails black, which is unusual, but it looked good. The cake was white, with iced little roses and... on top of the cake... Luke Skywalker and Princess Leah (is this how it's spelt?) She is a film maker, you see?

    Your daughter has beautiful Irish eyes and is very, very cute!

    Lovely to hear from you! My next recipe is going to be an "everyday" Italian pasta recipe!

    CIAO!

    ANNA
    xx

    ReplyDelete
    Replies
    1. Your step-daughter's wedding sounds wonderful. How very brave of her to go for black nails. Anemones are gorgeous flowers and the black centres are so striking.'Everyday' Italian sounds good to me. Much love, Linda xx

      Delete
  19. Bela receita...Espectacular....
    Cumprimentos

    ReplyDelete
    Replies
    1. Obrigada, Fernando.

      Sono contenta che ti piace la mia "bela receita." E' anche buona!

      Thank you for your comment!

      ANNA

      Delete