Beetroot Pasta with Goats Cheese, Spinach and a Roasted Plum Arrabiata
Beetroot Pasta, Goats Cheese and Spinach, Plum Arrabiata, Thyme Candied Pecans, Chive Oil, Chives
I wanted to make something unique and romantic for a date night, and found this method of rolling pasta to look like a rose. The idea of using Beetroot Puree to dye the pasta dough and making a plum sauce instead of a traditional tomato based sauce worked well with what was in season at the time, as my Mother has some beautiful fruits and vegetables growing in the garden.
Plum Arrabiata:
250g Plums
1 Chilli, minced
1Clove Garlic, minced
1tsp Rapeseed oil
0.5 Shallot, minced
25ml Balsamic Vinegar
25g Dark Brown Sugar
Method:
Preheat oven to 180C
Quarter plums, removing stone
Place on a baking sheet lined with parchment paper
Roast for 10-12 minutes or until just starting to release juices.
Allow to cool slightly
Blend plums into a paste
Sautee Shallot, Garlic, and Chilli in oil
Add Plum paste and cook for 5 minutes
Add balsamic vinegar and brown sugar
Season to taste
Beetroot Pasta Dough:
250g Beetroot Puree
450g Type 00 Flour
2 Eggs
1pinch Salt
Method:
Pour flour on the work surface making a well in the center
Add eggs and beetroot puree, and begin whisking with a fork picking up small amounts of the flour as you whisk.
When the dough gets too dense to continue whisking, remove all the dough from the fork, and begin kneading by hand.
Knead until a smooth ball of dough has formed and the dough springs back when pressed
Refrigerate for at least an hour before rolling out.
Goats Cheese and Spinach Filling:
250g Goats Cheese
100g Spinach
Salt
Method:
Sautee the Spinach until wilted
Chop into small pieces
Fold into Goats Cheese
Transfer to Piping Bag
Thyme Candied Pecans:
100g Sugar
150g Pecans
1tspDried Thyme
Method:
Caramelize the sugar with the thyme until just starting to brown
Add pecans and stir until coated
Place on a baking sheet lined with parchment paper and separate as much as possible
Allow to cool
Assembly
Roll the pasta into a thin sheet and cut four rounds
Layer the rounds so that they are slightly overlapping like a certain car brand logo
Pipe filling along the center
Fold over and seal
Roll from one end to make a rose shape
Cook pasta until al dente
Warm the Plum sauce
Place the sauce in the bottom of the bowl
Pasta on top
Top with the candied pecans
Garnish with radish, chive oil and rocket leaves