Linguine with Smoked Beetroots, Caprino Cheese and Wild Arugula

Marko Rossi's recipe for Barilla Pasta World Championship 2016
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INGREDIENTI: per 0 persone
  • ⅝ lb Linguine
  • 2 lb beets
  • 7 oz goat cheese
  • 1 clove of garlic
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • sea salt to taste
  • 1 container watercress , (veined)
  • 1 container arugula , (wild)
  • 1 ¾ oz oregano , (con gambo/including the stem)
  • 1 ¾ oz thyme , (con gambo/including the stem)
  • 1 ¾ oz sage , (con gambo/including the stem)
  • 1 ¾ oz rosemary , (con gambo/including the stem)

Boil the beetroot until softened and then let cool aside.
Peel the beetroot, cut and put in a colander.
Put all the dry herbs in a large pan and heat up the fire: they have to dry enough to catch fire.  
Be careful and stay at a safe distance from the pan, light the dried herbs on fire, then cover immediately with a large enough lid, tightly fitting on the pan, to put the flames off.  This will create a lot of highly flavoured smoke.  
Mix in the pan the beetroot to smoke them
Use a separate pot to boil the water
Add a fistful of rock salt.
When the water comes to a boil add the linguine.
In a large bowl put the extra virgin olive oil, the grated garlic, white balsamic vinegar, sea salt, cracked pepper and the Caprino cheese
After the beetroot is smoked, mash and add the mash into a bowl.
Add the linguine into the bowl with a couple of tablespoons of water.  
Mix together until the pasta is evenly pink.  
Serve the linguine adding Caprino cheese balls on top.
Garnish with wild arugula, veined watercress, dazzle with extra virgin olive oil and pepper.

Dry First courses Long
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