CUORI BARILLA WITH BABY BEETROOTS, PARMESAN FONDUE AND CHIVES
CUORI BARILLA WITH BABY BEETROOTS, PARMESAN FONDUE AND CHIVES
30 minutes total
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for a delicious meal!
Ingredients
Serves 4
| 320g | Cuori Barilla |
| 50g | baby beetroots, cooked and finely blended |
| 150g | Parmigiano Reggiano, freshly grated |
| 100ml | milk |
| 30ml | Extra Virgin Olive Oil |
| ½ eschallot, finely chopped | |
| 1 small | bunch of chives |
| To taste | Salt & peppeR |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a saucepan, melt the Parmigiano at low heat in the milk, season with salt and pepper. When it is melted, blend everything, cover with clingwrap and set aside.
Step 2
In a large pot of boiling salted water, cook the pasta, draining 2 minutes before the time indicated on the pack.
Step 3
While the pasta is cooking, add a few tablespoons of olive oil to a hot pan, and add the eschalot.
Step 4
Add the al dente Cuori pasta to the pan with the eschalot, add the blended beetroot, mix together at a low heat, and if necessary, add some of the pasta water.
Step 5
Serve into four large bowls. Layer the Parmigiano cream, then add the pasta and finish with finely chopped chives.