Spaghetti: 11 oz
Small pre-cooked beetrots: 2
Fresh cream: 1/2 cup
Garlic cloves: 1
Anchovy fillets: 5
Chili pepper: 1
Extra virgin olive oil
Salt
Black pepper
This first course was created by Chef Josefina Zojza for Refettorio Modena. A striking dish – with its bright pink hue – that hides the natural sweetness of beetroot, skillfully balanced with a sauté of anchovies and garlic. Earth meets sea in this delicate yet flavorful plate.
Here’s the recipe step by step!
Cut the beets into chunks. Wear gloves to avoid staining your hands. Blend them with the cream, season with salt and pepper, then purée until smooth. Strain through a sieve.
Make a sauté with finely chopped garlic, anchovies, plenty of olive oil, and chili pepper. Adjust the chili to taste.
Let it cook gently, then turn off the heat.
Cook the spaghetti and drain very al dente. Transfer them to the pan with the sauté, add the beetroot cream, and finish cooking with a ladle of pasta water.
When the pasta is ready, turn off the heat and stir vigorously to combine. Place Parmesan cream on the plate, add the spaghetti, and garnish with lemon zest.
