Spaghetti: 320g
Small pre-cooked beetrots: 2
Fresh cream: 100ml, plus extra for Parmigiano Reggiano cream
Garlic cloves: 1
Anchovy fillets: 5
Chilli pepper: 1
Extra virgin olive oil
Fine sea salt
Black pepper
Parmigiano Reggiano
A quick recipe, with vibrant colour, where land and sea meet in perfect balance
Chef Josefina Zojza created this spectacular, bright pink pasta dish that skillfully balances the natural sweetness of beetroot with a sauté of anchovies and garlic, for Refettorio Modena. Earth meets sea in this delicate yet characterful dish.
Here’s the step-by-step recipe
Serves 4
Cut the beetroots into chunks. Wear gloves to avoid staining your hands. Blend them with the cream, season with salt and pepper, then process until smooth. Strain through a sieve.
Sauté finely chopped garlic, anchovies, plenty of olive oil and a chilli pepper well. Adjust the chilli according to taste. Turn off the heat when done.
Cook the spaghetti until very al dente and then drain. Transfer to the pan with the sauté, turn on the heat, add the beetroot cream and finish cooking, adding a ladle of pasta water as needed.
When the pasta is done, turn off the heat and stir vigorously to combine. Place Parmigiano cream (heat cream, and cheese to taste, together) on the plate, add the spaghetti and garnish with lemon zest.
