Tagliatelle With Beetroot |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Any dish that tastes like Barbie made it and tastes this good has to be tried!!Spicey, vibrant, pink but scrummy pasta with a kick from Rebel Cook by Simon Rimmer (most brilliant cook book) Ingredients:
8 medium fresh beetroots |
1 cinnamon stick |
2 shallots |
1 garlic clove, crushed |
125 ml white wine |
225 ml chicken stock |
250 ml sour cream |
1 tablespoon fresh dill, chopped |
1 tablespoon horseradish cream |
400 g cooked fresh tagliatelle pasta noodles |
salt and pepper |
parmesan cheese, shavings |
1 tablespoon olive oil |
Directions:
1. preheat the oven to 400°F.
2. wipe the beets clean,season then wrap them in aluminum foil with the cinnamon stick and roast for 45 mins or until soft.
3. cool, unwrap and peel then chop up into 1/2 in dice.
4. fry the shallots and garlic in oil until soft, add the wine, bring to the boil and reduce by 2/3rds.
5. add the chicken stock and return to the boil, reduce by about 1/2.
6. add the beets and sour cream, return to the boil and reduce to a thick sauce.
7. Fold in the dill and horseradish, spoon over pasta and serve with the parmesan shavings.
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