MOSCHINO CHEAP & CHIC FW2013-14 Pasta with beetroots

MoschinoC&CLinguine

The math does not lie.

Today is the end of the series of recipes inspired by the winter collections. According to the survey, Moschino Cheap & Chic beats N°21 with an overwhelming result: 91% of preferences compared with 9%. Is that because it’s pink? Or because of its flirty ruffles? Is it because of the “female” mood, typical of this fashion house, or you like the dress because it’s so mini? Anyway, the fact is that I’ve been kneading for you the whole weekend. What fun! The outcome? Some wonderful linguine, that owe their bright color to a natural ingredient that I love so much: the beetroot. Just prepare it with butter, sage and some poppy seeds to make your table stand out. Who said that kneading is no longer fashionable? If you want to have some fun try also this recipe.

 

Recipe. FOR 4 PEOPLE

FOR THE DOUGH :

200g (7 oz) flour + 2 eggs + 2 small precooked beetroots (or 1 large) + half a teaspoon salt.

Put the beetroots in a food processor and mash. Place them in a colander and let drain for about 15 minutes. On a rough surface (possibly wooden), put the flour to form a fountain, add the salt, eggs and beat them lightly with a fork. Add the mashed beetroots and start kneading well with your fingers so that the eggs do not come out from the fountain. Continue kneading for 10 minutes until you get a smooth, compact dough with a homogeneous color. It could happen that the mixture is a little soft, because of the water contained in the beetroots, in that case, add a pinch of flour to dry it. Wrap the dough in plastic wrap and let rest for an hour (out of the refrigerator but in a cool, dry place). After this time, the dough will be soft, malleable and ready to be rolled out with a rolling pin on a floured work surface. How will you do that? Flatten the dough with your fingers and start rolling it out with a rolling pin until you get a round sheet about 5 mm (0.20 in) thick. At this point, cut the dough in half, flour it and roll one piece at the time on itself. With a sharp knife cut it into many slices about 5mm (0.20 in) wide. Once you’ve cut the various slices, roll them out and lay them on a floured tray. For the lucky ones who own a pasta machine, this is even easier: just place the dough into the mold.

FOR COOKING:

60g (2.11 oz) butter + sage + poppy seeds.

Melt 60g (2.11 oz) butter in a pan, add the chopped sage and cook over low heat for about 4 minutes. Cook the linguine al dente in plenty of salted water, drain and sauté in a pan with butter and sage. Add the poppy seeds and serve.

Survey

Photo Food: Taste of Runway. Photo fashion show: Filippo Fior / gorunway.com image courtesy of style.com.

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