BAVETTE WITH BEETROOT AND GOAT CHEESE
14 oz of Bavette No. 13
7 oz of goat cheese
1 pear
1 beetroot
4 tsp of milk
6 tbsp of white wine
3.5 oz of Parmigiano Reggiano Cheese
3 tbsp of butter
1 lemon juice
1 tsp of honey
1 tsp of balsamic vinegar
3.5 fl oz of extra virgin olive oil
¾ oz of beetroot powder
3 cloves of garlic
4 branches fresh herbs: sage, rosemary, thyme
Salt, pepper to taste
Bring water to a boil in a big pot.
Meanwhile, separate the goat cheese from the skin and put the skin aside. In a bowl, whisk a tablespoon of white wine with the peeled goat cheese to obtain a creamy texture.
Use half of the goat cheese cream, add the milk and some salt. Warm it up in a little pot and whisk until foamy.
Cut the pear into small cubes. Immerse it in the lemon juice, after a few minutes drain them. In a pan caramelize the pear cubs with olive oil and half a tablespoon of honey.
Peel the beetroot and slice it into zoodles. Let them marinate in a bowl with a tablespoon of olive oil, a teaspoon of balsamic vinegar, salt, pepper and the remaining honey, then mix it gently.
Tear the goat cheese skin into random pieces and cook it in the oven at 180 degrees until crispy.
Cook pasta al dente.
Add some olive oil and butter into a big pan and let the butter melt while the pasta is cooking. When the butter is melted, add the sage, one garlic clove, rosemary, salt, pepper and the white wine. Pour the pasta into the pan and toss it with grated parmesan cheese until it’s creamy. Serve it together with the crispy goat cheese skin and beetroot salad, the pear chutney and the goat cheese cream.
Add some of the goat cheese foam on top and sprinkle with some beetroot powder.
