Beet Fettuccine With Lamb Sauce Recipes

FETTUCCINE WITH CREAMY ROASTED BEET SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until cooked through and tender, about 1 hour.
• Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
• Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
• Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

BEET FETTUCCINE WITH LAMB SAUCE

Steps:

• Place the flour on a smooth, clean surface and make a well in the middle. Place the eggs, beet puree, nutmeg, and ½ cup Parmigiano in the well and mix them into the flour a little at a time with the help of a fork. Knead until the dough has a smooth and even consistency. Roll the dough through a pasta machine to make thin sheets about ? inch thick. Dust a rimmed cookie sheet with semolina flour, then pass the dough sheets through the pasta machine attachment for fettuccine and spread them out on the pan. Pour enough of the olive oil into a flameproof casserole to cover the bottom and warm it over medium heat. Add the shallot, carrot, and celery and lower the heat to low. Sauté until the shallot is translucent, about 5 minutes. In the meantime, pour enough of the remaining olive oil into a wide deep skillet to cover the bottom and set over medium-high heat. Add the lamb and sear it while seasoning with salt and pepper, 3 to 5 minutes. Add the meat to the vegetables and mix well. Cook for 5 minutes, then deglaze first with the vinegar, then with the wine. Let evaporate, then add the veal stock and the herb sachet, stirring well. Season with salt and pepper and simmer until the meat is soft and the sauce reduced, 30 to 40 minutes; after 20 minutes, add the chestnuts and let them simmer as well. If the sauce dries up, add a little bit of water. In the meantime, place the squash in a mixing bowl and add the rosemary, thyme, garlic, brown sugar, and 1 tablespoon of the remaining olive oil. Season with salt and pepper, then place on a baking sheet and roast in the preheated oven from about 25 minutes, until soft but still firm. Add the squash mixture to the sauce and cook together for 5 minutes. Set a large pot of salted water over high heat and bring to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Add the pasta to the sauce and mix thoroughly. Serve with remaining Parmigiano sprinkled on top.

SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER

Steps:

• Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
• Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.