Filter
Reset
Sort ByRelevance
KATHYC4
Beet tagliatelle with anchovy gremolata
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the flour with the eggs, egg yolks and the beet juice in a food processor in about 2 minutes to a coarse dough. Knead this dough for about 5 minutes and leave covered in the refrigerator for 1 hour.
-
Divide the dough into 4 equal pieces and roll out thinly on a floured work surface.
-
Fold the dough 3x double, without pressing and cut 1 cm wide ribbons. Repeat with the rest of the dough.
-
Boil the tagliatelle in about 3 minutes and drain.
-
Chop the parsley, garlic, lemon zest and anchovies together. Add the olive oil and to taste lemon juice and mix through the pasta.
-
Season the beet tagliatelle with salt and pepper and serve with the Parmesan cheese.
-
15 minMain dishspelled, medium sized egg, winter carrot, onion, peanut oil, cut kale, ground cumin, frozen fine broad beans, smoked meat, olive oil fresh lemon,spelled with broad beans, stir-fry vegetables, smoked meat and egg -
45 minMain dishpenne, leeks, traditional olive oil, ham cubes, besciamellasauce, grated mature cheese, dried oregano,leek paste with ham and cheese -
35 minMain dishshallot, garlic, leeks, unsalted butter, petit beurre bread, fresh thyme, old goat's cheese, chicken broth tablet, grated beetroot, water,beet soup with goat cheese croutons -
15 minMain dishcanned chickpeas, peanut oil, chicory, hoemus fig and cranberry, chilled grated beetroot, young leaf lettuce with arugula, fresh pomegranate seeds, Lebanese wrap,beetroot salad with fig currant hummus and chickpeas
Nutrition
580Calories
Sodium0% DV0g
Fat43% DV28g
Protein46% DV23g
Carbs19% DV57g
Fiber0% DV0g
Loved it