cavatelli with brown butter beets, ricotta and pistachios

prep time:  tbd
cook time:  tbd
servings:  4

1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios

1.  in a small bowl, combine ricotta, orange zest and sage.  season with salt and pepper to taste.  cover and refrigerate until ready to use.

2.  in a large heavy skillet over medium heat, melt 5 tablespoons of butter.  cook until foam subsides and butter is a deep hazelnut color, about 5 minutes.  stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.  reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes.  stir in vinegar.  season with additional salt and pepper if needed.

3.  meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente.  drain, reserving 1/3 cup cooking liquid.  transfer pasta to a large warmed serving bowl.  toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid.  toss well, add remaining cooking liquid if necessary to reach a creamy consistency.  stir in beet mixture.  season with salt and pepper.  dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.

- new york times, october 2013

No comments:

Post a Comment