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.
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
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
10 oysters
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
200g of Greek yoghurt
20g of ginger juice
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
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.
