Spaghetti with Beetroot Cream and Crispy Walnuts | Italian Flavour
(0)
25 min
Quick
Sezamo
O rețetă italiană modernă, elegantă și vibrantă: spaghete al dente învăluite într-o cremă catifelată de sfeclă roșie cu usturoi, parmezan maturat și un strop de lămâie proaspătă, desăvârșite cu miez de nucă rumenit și crocant. Un preparat vegetarian spectaculos, gata în doar 25 de minute.
Ingredients
Preparation method
Preparing the beetroot and walnuts
In a dry pan, toast the walnut kernels over medium heat for 2-3 minutes until crispy and fragrant. Remove from the heat, let cool, and roughly chop with a knife. Reserve two-thirds for garnish and one-third for the sauce.
If using raw beetroot, peel it, cut it into cubes, and boil in boiling water until completely tender (or use pre-cooked beetroot). Slice the garlic cloves thinly.
Cooking the pasta and preparing the velvety cream
Bring a large pot of plenty of water to a boil. When the water boils, add the sea salt and spaghetti. Cook according to package instructions until 'al dente'. Before draining, be sure to reserve a cup (approx. 150-200 ml) of the starchy pasta cooking water.
Chef's tip
The salted pasta cooking water is the key to the emulsion: the starch in the water binds with the olive oil and beetroot, turning the sauce into a velvety, glossy emulsion worthy of an Italian restaurant.
A few drops of fresh lemon juice are essential to cut through the natural sweetness of the beetroot and balance the richness of the Parmesan and walnuts.
15 min
Under an hour
