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Orecchiette with Beetroot Dip

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A simple, but unusual dish: the unmistakable flavour of beetroot blends perfectly with orecchiette, one of the great classics of Mediterranean cooking. On top of this, the unique amaranth colour will bring a bit of “oomph” to your table!


Ingredients for 4 people:

  • 400 g of orecchiette
  • 1 pot of beetroot salsa dip
  • pecorino romano cheese to taste
  • 40 g of shallot
  • 1 sprig of thyme
  • table salt to taste
  • black pepper to taste
  • extra virgin olive oil

Procedure: Clean and chop the shallot and let it brown in a pan with a drizzle of oil. Season with the thyme. Cook the pasta in boiling salted water and pour a ladle of the cooking water over the sauce. Drain the orecchiette a couple of minutes before the cooking time. Tip the orecchiette into the pan and add the beetroot dip. Mix together thoroughly and season with freshly ground black pepper and a sprinkling of pecorino romano.

DIPS&TIPS

Do you want to combine this delicious dish with an hors d’oeuvres also bursting with Mediterranean flavours and colours? Try spreading the basil and coconut milk dip on fragrant croutons and serve them with a plate of crudités.