Beetroot pasta, red onion, yoghurt, oysters and caviar

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This colourful beetroot pasta starter from Emanuele Scarello, combines the decadence of oysters and caviar with the earthiness of beetroot. Use large paccheri pasta for this recipe, as it needs enough room for the red onion stuffing.

First published in 2015




Beetroot macaroni

Red onions

  • 2 red onions, preferably from Tropea, chopped
  • 20g of sugar
  • 100g of vinegar


  • 10 oysters

Ginger and yoghurt

  • 200g of Greek yoghurt
  • 20g of ginger juice

To serve

  • 100g of caviar
  • parsley
  • extra virgin olive oil


  • Water bath
  • Vacuum bag and machine


Pour the grapeseed oil into a container and chill at 3°C
  • 1l grapeseed oil
Cook the paccheri pasta in salted water and drain when al dente. Add the beetroot juice to a pan, bring to a simmer and add the macaroni for an extra 2 minutes
Drain well, reserving the beetroot juice, and place the paccheri in the cold grapeseed oil. Store in the fridge until needed
Place the beetroot juice in a clean pan and place over a medium heat. Cook the onions in the beetroot juice until tender, then sprinkle in the sugar and allow to caramelise until dry and sticky. Deglaze with the vinegar
  • 20g of sugar
  • 100g of vinegar
  • 2 red onions, preferably from Tropea, chopped
Preheat a water bath to 65°C
Open the oysters, wash them well and place in a vacuum bag. Seal in a bar sealer
  • 10 oysters
Cook the oysters in the water bath for 15 minutes. When cooked, remove from the water bath and place the bag in iced water to chill quickly
Mix the ginger juice with the Greek yoghurt and pour into a piping bag. Set aside until ready to serve
  • 200g of Greek yoghurt
  • 20g of ginger juice
Remove the paccherii from the oil, drain well, then fill with the beetroot onions
To serve, arrange 5 pieces of pasta on a plate and garnish with the ginger yoghurt, oysters and caviar. Finish with parsley and extra virgin olive oil
  • 100g of caviar
  • parsley, to garnish
  • extra virgin olive oil, to garnish

When he’s not in the kitchen of his two Michelin-starred restaurant, Emanuele Scarello is in the Fruilian countryside, seeking out wild herbs and rare ingredients to incorporate into his dishes.

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