Beet Fettuccine With Lamb Sauce Food

BEET PASTA

Steps:

• Place beet into a saucepan; pour in enough water to cover beet by 1 inch. Bring water to a boil and reduce heat to medium-low. Cover and simmer until beet is easily pierced with a fork, 25 to 30 minutes. Remove beet to a plate to cool. When cool enough to handle, remove and discard peel.
• Place beet in the bowl of a mini food processor. Add 2 teaspoons olive oil and process until pureed. Measure out 4 tablespoons beat puree and reserve the remainder for another use.
• Mix together 00 flour and semolina flour on a marble or wooden work surface. Make a well in the center and crack in egg; add 4 tablespoons beet puree, salt, and remaining 1 teaspoon olive oil. Gently beat egg with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, until dough comes together and has the consistency of play dough; dough should not be sticky.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 5 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, about 30 minutes.
• Divide the dough into 8 sections, working with 1 section at a time.
• Attach the pasta roller to your Kitchen Aid® or use a pasta machine.
• Use the #6 setting and pass the dough through the roller, folding it in on itself, 5 times in total. There will be holes in the pasta sheet the first few times which is normal.
• Change the setting to #3 and put the sheet of pasta through once. Set aside and cover with a slightly damp towel.
• Remove the roller from the pasta machine and attach the fettuccine cutter. Process each sheet and hang to dry. Allow the pasta to dry slightly, this will produce cooked pasta that is slightly al dente.

FETTUCCINE WITH CREAMY ROASTED BEET SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until cooked through and tender, about 1 hour.
• Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
• Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
• Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

BEET PASTA RECIPE

Steps:

• Cook the pasta according to package directions in a large pot of boiling salted water until al dente.
• Meanwhile, whisk the olive oil and lemon juice together in a small bowl.
• Once pasta is cooked, drain, but reserve 1 cup of the cooking liquid.
• Toss the pasta with the lemon/oil sauce.
• Optional - Add the reserved cooking liquid 1/4 cup at a time until desired consistency is reached. I actually didn't need any when I served this right away, but as time goes on, it will dry out, so moisten it with the pasta water as needed. :)
• Gently stir in arugula, lemon zest, goat cheese, and season with salt and pepper.
• Garnish with pine nuts.

BEET FETTUCCINE WITH LAMB SAUCE

Steps:

• Place the flour on a smooth, clean surface and make a well in the middle. Place the eggs, beet puree, nutmeg, and ½ cup Parmigiano in the well and mix them into the flour a little at a time with the help of a fork. Knead until the dough has a smooth and even consistency. Roll the dough through a pasta machine to make thin sheets about ? inch thick. Dust a rimmed cookie sheet with semolina flour, then pass the dough sheets through the pasta machine attachment for fettuccine and spread them out on the pan. Pour enough of the olive oil into a flameproof casserole to cover the bottom and warm it over medium heat. Add the shallot, carrot, and celery and lower the heat to low. Sauté until the shallot is translucent, about 5 minutes. In the meantime, pour enough of the remaining olive oil into a wide deep skillet to cover the bottom and set over medium-high heat. Add the lamb and sear it while seasoning with salt and pepper, 3 to 5 minutes. Add the meat to the vegetables and mix well. Cook for 5 minutes, then deglaze first with the vinegar, then with the wine. Let evaporate, then add the veal stock and the herb sachet, stirring well. Season with salt and pepper and simmer until the meat is soft and the sauce reduced, 30 to 40 minutes; after 20 minutes, add the chestnuts and let them simmer as well. If the sauce dries up, add a little bit of water. In the meantime, place the squash in a mixing bowl and add the rosemary, thyme, garlic, brown sugar, and 1 tablespoon of the remaining olive oil. Season with salt and pepper, then place on a baking sheet and roast in the preheated oven from about 25 minutes, until soft but still firm. Add the squash mixture to the sauce and cook together for 5 minutes. Set a large pot of salted water over high heat and bring to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Add the pasta to the sauce and mix thoroughly. Serve with remaining Parmigiano sprinkled on top.