Rote Bete Tagliatelle – Grundrezept

für 4

3 mittelgrosse rote bete, geschalt und in würfel geschnitten | etwas olivenöl | salz und pfeffer | 300 g italienisches mehl tipo ’00′ | 3 eier, leicht geschlagen


zuerst die rote bete mit etwas olivenöl beträufeln, etwas salz und pfeffer darüber geben und in den auf 200° vorgeheizten ofen stellen. in etwa 40-50 minuten die rote beete garen und im anschluss pürieren.
nun in einer grossen schüssel, das tipo ’00′ mit den eiern und 3 el der pürierten rote bete zu einem schön glänzenden, glatten nudelteig verarbeiten, die farbe des teigs ist schon total schön (und auch die an den händen).
nun mit hilfe einer pastamaschine den teig zu immer dünneren nudelsträngen verarbeiten, dabei erweist es sich als sehr hilfreich, den teig immer wieder mit etwas mehl zu bestäuben. zuguter letzt die teigstränge zu tagliatelle verarbeiten lassen. die tagliatelle in reichlich salzwasser und einem guten schuss rote bete saft (dadurch wird die farbe noch intensiver) etwa 3-4 minuten garen. tolle farbe und sehr lecker!

wir hatten heute dazu zum einen eine experimentelle ayuvedische orangen-kichererbsen sauce und ein selbstgemachtes bärlauchpesto. mit persönlich haben die nudeln allerdings am besten mit olivenöl und etwas frisch geriebenem parmesan geschmeckt. die ayuvedische orangensauce war an sich auch lecker, (das pesto sowiso) allerdings empfanden wir sie gerade zu dieser pasta als etwas »too much«. als weitere saucen könnten wir und auch gut etwas mit brokkoli und ziegenkäse vorstellen oder auch etwas mit den schönen schwarzen beluga-linsen. lasst uns wissen, was ihr dazu macht, wir sind gespannt!

***

per 4

3 barbabietole medio-grosse, pelate e tagliate a dadini | olio d´oliva | 300 g di farina 00 | 2 uova


cospargere le barbabietole con poco olio, sale e pepe e cuocere in forno preriscaldato a 200° per 40-50 minuti o finché risultino morbide. una volta cotte ridurre a purea.
ora preparare la pasta. porre la farina in una grossa ciotola con le uova, un pizzico di sale e la purea di barbabietole. impastare in modo da ottenere una massa omogenea. vedrete, il colore é giá bellissimo! (anche sulle vostre mani …)
ora con l´aiuto della macchina per la pasta, preparare le tagliatelle, facendo passare la massa nella macchina, riducendo man mano lo spessore, in modo da ottenere delle lingue di pasta fini ma non troppo. impastare la macchina per la forma desiderata e cuocerle in abbondante acqua salata con un bel bicchiere di succo di barbabietola per mantenere il colore vivo. bella e buona!

abbiamo cucinato questa pasta con due salse diverse. la prima, un esperimento, una salsa ayurvedica all´arancia e la seconda, un semplice pesto all´aglio selvatico. la salsa all´arancia era di per sé buona ma un po´troppo particolare per una pasta giá speciale di suo. siamo arrivate alla conclusione che olio e parmigiano siano la soluzione migliore ma immaginiamo anche che altre combinazioni possano funzionare bene, come per esempio broccoli e formaggio fresco di capra oppure un condimento con lenticchie nere. fateci sapere con cosa la condirete voi!


sf | 20.2.2011 | 56 Kommentare

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