In general, I do my best to be an open-minded and tolerant person. Yet I have to admit one thing: despite quite a significant number of years of us trying to bear each other, me and the Finnish winter just don’t get along. I do enjoy a white Christmas as much as everyone else but six months of temperatures below +5C is simply criminal.
Fortunately spring is now just around the corner! And this time I found a perfect recipe to celebrate that. It is from a cook book called “Mettiamoci a cucinare” by Benedetta Parodi. The idea of this cook book is quite neat as it is organised in three different main sections: 1) “Today I have little time”, 2) “Today I make an effort”, and 3) “Today I want to impress”. This recipe is from the impressive part but it is still simple enough for you to prepare even on a regular weekday if you are feeling as festive about the upcoming season as I am! The ingredients are simple but they cooperate in a fabulous harmony (think opposite of my relationship with the Finnish winter). The sweetness and softness of the beetroot and onion is complemented by the cream and parmesan, and balanced by the acidity of lemon and white wine. In addition, the pink colour of the dish is quite lovely even though my iPhone snap doesn’t do it enough justice!
Fuchsia Farfalle of Ugo Tognazzi
400 g farfalle pasta
2 cooked beetroots
250 ml cream
1 glass of white wine
3 tbsp grated parmesan cheese
juice of ½ lemon
30 g butter
5 tbsp olive oil
Chop the onion and fry it gently with the butter and olive oil in a pan. Add the wine and let it evaporate a bit. Cut the beetroots into cubes and add them to the pan. Season with salt and pepper and continue cooking the mixture for a few minutes. Pour the contents of the pan into a blender and mix them with the cream to obtain a lovely pink/ fuchsia and creamy texture. Cook the pasta. Return the beetroot cream to the pan with the lemon juice and shortly heat it. Remove the pan from the heat and add the pasta and parmesan. Serve with fresh basil.