Linguine with beetroot, stracciatella and hazelnuts Maltagliati with sausage

A easy recipe and fast, ready in just 20 minutes: le Linguine with beetroot, stracciatella and hazelnuts own the right balance of colors, flavors and textures, giving rise to a original first course and rich in taste, to be proposed to amaze your guests.

Ingrediants

  • 320 g of linguine
  • 200 g of burrata stracciatella
  • 40 g of hazelnuts
  • 2/3 cooked beets
  • salt
  • pepper

It is possible to make a dish with only three ingredients (besides pasta, ça va sans dire)? The answer is yes. To realize creative recipes that satisfy both sight and taste, it is not necessary to go in search of complexity or eccentricity at all costs; the key is to find the right balance of colors, flavors and textures, just like in these Linguine with beetroot, stracciatella and hazelnuts: a easy first course, fast and scenographic.

The ingrediants chosen for this recipe it’s beets, the stracciatella with burrata cheese and the hazelnuts in combination with linguine. Thanks to the rough and porous surface, this long pasta shape lends itself well to retaining thebeetroot extract, thus coloring very easily and homogeneously of that bright pink / purple color that is there aesthetic feature main dish. You can take advantage of the color beetroot to color other dishes as well, such as Risotto with beetroot and rainbow trout with yogurt dressing and Risotto with beetroot and robiola.

OTHER TASTY RECIPES: Potato blinis with beetroot cream, Beetroot hard-boiled eggs, Linguine with pistachio and salmon pesto

How to prepare: Linguine with beetroot, stracciatella and hazelnuts

Easy execution Preparation time 10 min Cooking time 10 min Servings 4

How to prepare: Linguine with beetroot, stracciatella and hazelnuts

Preparation Linguine with beetroot, stracciatella and hazelnuts - Phase 1

To prepare linguine with beetroot, stracciatella and hazelnuts, first boil the water for the pasta. In the meantime, blend the cooked beets and filter the juice obtained through a colander. For this preparation you can also use raw beets, which give the dish a less sweet and more acidic flavor. In this case you will need an extractor: cut the raw beets in half or slices (however not too thin) according to the size of the extractor mouth. Once you have made the juice from the cooked or raw beets, set it aside. Coarsely chop the hazelnuts and keep them.

Preparation Linguine with beetroot, stracciatella and hazelnuts - Phase 2

Preparation Linguine with beetroot, stracciatella and hazelnuts - Phase 2

Cook the linguine for 7 minutes and drain, keeping a little cooking water. Pour a couple of tablespoons of the beetroot juice into a pan and add the linguine. Stir, pour another tablespoon of beetroot juice and stir, stirring with the cooking water for a couple of minutes. The result will be that of a homogeneously colored paste.

Preparation Linguine with beetroot, stracciatella and hazelnuts - Phase 3

Portion the pasta on the plate, giving it the classic nest shape with a fork, to make it elegant and refined as in the restaurant: add a spoonful of burrata stracciatella and chopped hazelnuts to the top. Sprinkle with a little black pepper and serve the linguine with beetroot, stracciatella and hazelnuts.

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