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.