Beetroot mezzelune with Parmigiano Reggiano and Franciacorta
In celebration of Parmigiano Reggiano Day, enjoy a recipe crafted by JRE President Daniel Canzian: Beetroot Mezzelune with Parmigiano Reggiano and Franciacorta Sauce. Indulge in a unique twist on classic Italian flavors with filled pasta, a creamy beetroot ricotta, and a rich Parmesan and Franciacorta sauce. Perfectly balanced with hints of nutmeg and topped with luxurious caviar, this dish is both elegant and comforting.
Beetroot filling
Mix all the ingredients and place in a pastry bag.
| 280 g | Fresh cow's milk ricotta |
| 20 g | Reduced fresh beetroot juice |
| 20 g | Parmigiano Reggiano |
| 1 | egg |
| Salt & Pepper | |
| Nutmeg |
Parmesan and Franciacorta sauce
Reduce the wine in a saucepan with the finely chopped shallot.
Once reduced, add the cream and reduce the mixture by about 2/3.
Once reduced, filter everything and blend with the butter and Parmesan.
Add salt.
| 250 g | Franciacorta wine |
| 250 g | Cream |
| 15 g | Parmigiano Reggiano |
| 15 g | Butter |
| 1/2 | shallot |
Pasta (mezzelune)
Roll out the egg pasta (about 2 mm thick) using a 6 cm diameter pastry cutter to form discs.
Place about 15 g of beetroot filling in each disc and close into a half-moon shape.
Cook the pasta for 3 minutes in boiling salted water.
Heat the Franciacorta and Parmesan sauce in a saucepan.
Drain the pasta and arrange them on the plate, placing caviar and chives on each one.
Pour in the sauce.
| 400 g | Egg pasta dough |
| 40 g | Caviar |
| Chives |
