Cuori Barilla with Beetroot on Parmesan Fondue and Chives
Ingredients
Serves 4
| 320g | of Barilla Cuori pasta |
| 50g | of finely blended beetroot |
| 150g | of Parmigiano Reggiano cheese |
| 100g | of fresh milk |
| 30g | of extra virgin olive oil |
| 1/2 | shallot |
| salt and pepper | |
| 1 | small bunch of chives |
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 parmesan cheese at low heat in the milk, season with salt and pepper, when it is well melted, blend everything, cover with plastic wrap and set aside
Step 2
Cook the pasta in plenty of salted water, in the meantime take a slightly heated pan, add a few tablespoons of EVO oil and the very finely chopped half shallot.
Step 3
Drain the pasta about 2 minutes before the time indicated on the package, put in the pan with shallots and finish with the beetroot, mix at low heat, if necessary add some cooking water.
Step 4
Take four large bowls, arrange the cream of Parmigiano Reggiano cheese, then arrange the pasta cooked in the beetroot and finish with the chives cut very fine.