Beetroot Pappardelle with Goat Cheese
- 4 Red Beetroots, cooked
- 5½oz Goat cheese Bûchette
- 8 sprigs Chives
- 1 Carrot
- 4 Eggs
- 2 tbsp White vinegar
- 1 Tomato
- 1 oz Pine nuts
- 1 Chopped Shallot
- 1 clove Chopped garlic
- 5 sprigs Parsley
- 2½tsp White balsamic vinegar
- 3½tbsp. Olive oil
- Chop down the shallot and the parsley. Make sure that the tomato has been seeded while cutting it in 4 then cut its flesh into small cubes (brunoise).
- Chop the chive the thinnest you can.
Beetroot pappardelle & carrot spaghetti
- Pass the beetroots through the Starfrit Spiral slicer, add salt & pepper. Same goes for the carrots but with the spaghetti blade on.
- Break down the goat cheese in very small chunks in a bowl.
- Bring the water and vinegar to a boil then let it simmer slowly, a very light boil.
- Hard boil eggs in the water for 5 mins, then cool them down, gently, room temperature on a thick cloth.
- Put all the ingredients altogether and make sure they're all cut the same size, roughly. Voilà.
- Delicately, on a round plate, make a circle of beetroot with a smaller empty circle in which you will be putting the seasoned carrots in the very middle.
- Spread the goat cheese all over, place the poached egg directly on top of the carrots and then finish with the virgin sauce.
The trick is all about the virgin sauce. Such a classic recipe but so good when all the ingredients are evenly cut and of great quality. Do not compromise on the quality of the vegetables, year round.