Name: Cuori Barilla with Beetroot on Parmesan Fondue and Chives
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Cuori Barilla with Beetroot on Parmesan Fondue and Chives

15 minutes

Ingredients

4 servings

320gof Barilla Cuori pasta

50gof finely blended beetroot

150gof Parmigiano Reggiano cheese

100gof fresh milk

30gof extra virgin olive oil

1/2Shallot

Salt and Pepper

1small 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.