Today’s recipe is innovative, fun, colourful and very tasty. We’ll experiment by alternating sweet and salty flavours in two different consistencies, as we prepare Spaghetti Mancini Unique Edition for FABI|COSEBUONE with beetroot extract on a sheep’s milk cheese (pecorino) fondue. The two flavours are kept separate on the plate, so each single forkful can awaken different sensations of taste. Some straightforward but very precise steps must be observed for achieving the final flavour.
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INGREDIENTS
Spaghetti Mancini Unique Edition for FABI|COSEBUONE – 90 g
Steamed beetroot
Fresh cream – 200 g
Pecorino romano (DOP) sheep’s milk cheese – 100 g
Fresh mint leaves
Salt, pepper and EVO oil, as required
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Start by boiling plenty of salted water for cooking the Spaghetti Mancini Unique Edition for FABI|COSEBUONE then start preparing the pecorino fondue; grate a large amount of pecorino cheese in a dish and start warming up the liquid fresh cream; be careful not to let it boil but simply heat it up, then pour it into the immersion blender glass and filter it through a small colander to eliminate impurities. Blend the ingredients (1) while adding the grated pecorino cheese until obtaining a rather distinct flavour, then add some ground black pepper as required. Warm the fondue up again over a very low flame to let it thicken (2) and stir to prevent it from sticking to the pot. Put it aside for the moment.
Next, turn to the beetroot extract: in this case, use steamed beetroot and place it into the immersion blender glass together with EVO oil, salt, pepper and a few drops of Tabasco sauce; blend the ingredients (3) well and pass them through a small colander (4) to filter out impurities and the pulp, to obtain a garnished and flavoured extract which must then be reduced (5) over a low flame for concentrating the flavour even more. The two basic preparations are now ready: 10 minutes have elapsed, the ideal cooking time (6) required for cooking the Spaghetti Mancini Unique Edition for FABI|COSEBUONE ‘al dente’ (i.e. firm to the bite). At this point, drain the spaghetti then pan-fry them briefly together with the beetroot extract (7) while adding a ladle of cooking water to whisk them, so that the pasta can absorb all the extract’s flavour and colour (8).
Arrange the plate by adding the pecorino fondue first then, using tongs and a ladle, form a nest of Mancini Unique Edition for FABI|COSEBUONE in the middle. Garnish with a few fresh mint leaves (9).
Recipe by Luca Robledo
