Beetroot and Caprino Caramelle...Beetroot and Caprino Caramelle with Smoked Sage Butter

Elegant candy-shaped hand-folded pasta stuffed with sweet roasted beetroot and tangy Italian caprino cheese, finished in a rich sage-infused butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Wrap beetroots tightly in aluminum foil with a touch of olive oil and salt. Roast for 45 minutes or until tender. Once cool enough to handle, peel and puree in a food processor until completely smooth.

2. 02

   On a clean work surface, mound the Type 00 flour and make a well in the center. Add the egg yolks. Gradually incorporate the flour into the yolks using a fork, then knead by hand for 10 minutes until a smooth, elastic dough forms. Wrap in plastic film and rest at room temperature for 30 minutes.

3. 03

   Prepare the filling by combining 100g of the beetroot puree (reserve any extra for another use), Caprino, and grated Parmigiano-Reggiano in a bowl. Season with fine sea salt and a pinch of white pepper. Transfer to a piping bag and chill.

4. 04

   Roll the pasta dough using a pasta machine down to the thinnest setting (about 1mm). Cut the pasta sheets into rectangles measuring 6cm x 8cm.

5. 05

   Pipe a small cylinder of beetroot filling (about 1 tsp) along the center of each rectangle. Roll the pasta around the filling to form a cylinder, seal the seam with a touch of water, and gently pinch both ends to mimic a candy wrapper shape (caramelle).

6. 06

   Bring a large pot of generously salted water to a gentle boil. Meanwhile, melt the cultured butter in a large skillet over medium-low heat. Add the sage leaves and let them crisp slightly, infusing the butter until it becomes fragrant and turns a light hazelnut color.

7. 07

   Boil the caramelle pasta for 2 to 3 minutes until al dente. Using a slotted spoon, transfer the pasta directly into the sage butter skillet, adding 2-3 tablespoons of pasta cooking water. Gently swirl the pan to create a creamy, emulsified sauce.

8. 08

   Plate the caramelle immediately. Spoon the sage butter emulsion over the top, then garnish with the crispy sage leaves, crushed hazelnuts, and artistic drops of the aged balsamic vinegar.