Great Italian Chefs: Beetroot Pasta, Red Onion, Yoghurt, Oysters and Caviar


December 18, 2017

Great Italian Chefs: Beetroot Pasta, Red Onion, Yoghurt, Oysters and Caviar

Ingredients:

Beetroot Macaroni

  1. 50 Paccheri
  2. 500ml of Beetroot Juice 
  3. 1l Grapeseed oil
  4. Salt
Red Onions
  1. 2 red onions, preferably from Tropea, chopped
  2. 20g of sugar
  3. 100g of vinegar
Oysters
  1. 10 oysters
Ginger and Yoghurt
  1. 200g of Greek Yoghurt
  2. 20g of Ginger Juice
Directions:
  1. Pour the grapeseed oil into a container and chill at 3°C
  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
  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
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Recipe Credit: http://www.greatitalianchefs.com/recipes/beetroot-pasta-red-onion-yoghurt-caviar-recipe



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