Beetroot Pasta Recipe - Great Italian Chefs

Beetroot pasta, red onion, yoghurt and caviar

Starter
medium
10
60 minutes

PT1H

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.

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Ingredients

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Metric

Imperial

Beetroot macaroni

50 paccheri
500ml of beetroot juice
1l grapeseed oil
salt

Red onions

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

Oysters

10 oysters

Ginger and yoghurt

200g of Greek yoghurt
20g of ginger juice

To serve

100g of caviar
parsley
extra virgin olive oil

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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

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Emanuele Scarello

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.