Tuesday, October 17, 2017

BEETS RICOTTA AND PIN NUTS WITH PASTA ENJOY DAN:

BEETS RICOTTA AND PINE NUTS WITH PASTA by CHEF DAN:
Serves 4

INGREDIENTS:
4 beets
1/4-cup toasted pine nuts
4 tablespoons olive oil plus more for drizzling
1 tablespoon EACH fig vinegar, and lemon juice
1/4-teaspoon EACH sea salt, and freshly ground black pepper
1 shallot, finely chopped
1 (12.5 Oz) package of sea shell pasta with chipotle dressing mix
1 cup ricotta cheese
3 tablespoons fresh snipped chives

DIRECTIONS:
1.   Trim the tops off the beets, place in a pot of salted boiling water.
2.    Cook about 15 minutes.

VINAIGRETTE:
1.   In a blender process ricotta and 1 tablespoon olive oil.
2.   Pulse until smooth, season with salt and pepper.

BEETS:
1.   When cool enough to handle, peel off the skins.
2.   slice into 1/4-inch slices.
3.   Reserve beet liquid.
4.   Bring beet liquid to a boil and add pasta; cook according directions.
5.   Toss with chipotle dressing
6.   Drain paste reserving 1/2-cup liquid.
7.   Toss beets, shallot, and next 4 ingredients and olive oil.
8.   In a skillet over-medium-heat when sizzling.
9.   Add beets and dressing, tossing occasionally, until beet are golden brown 8-10 minutes.
10  Add pasta and cook, tossing; adding cooking liquid as needed, until pasta is coated.
11  Serve pasta- beet mixture, over ricotta topped with pine nuts and chives and drizzled with oil.
12  Season with salt and pepper.


ENJOY DAN:                                                             FOR THE LOVE OF FOOD!!



No comments:

Post a Comment