Beetroot pasta, red onion, yoghurt, oysters and caviar

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Ingredients

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Beetroot macaroni

Red onions

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

Oysters

Ginger and yoghurt

To serve

1
Pour the grapeseed oil into a container and chill at 3°C
  • 1l grapeseed oil
2
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
3
Drain well, reserving the beetroot juice, and place the paccheri in the cold grapeseed oil. Store in the fridge until needed
4
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
5
Preheat a water bath to 65°C
6
Open the oysters, wash them well and place in a vacuum bag. Seal in a bar sealer
7
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
8
Mix the ginger juice with the Greek yoghurt and pour into a piping bag. Set aside until ready to serve
9
Remove the paccherii from the oil, drain well, then fill with the beetroot onions
10
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
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