Pasta with beetroot cream and marinated anchovy fillets is a flavorful and original dish, perfect to amaze your guests. This simple, quick and distinctive first course, just like the Rice salad with mackerel and grilled vegetables, I was able to prepare thanks to Rizzoli and LE MARINATE del MAR CANTABRICO. Le Marinate del Mar Cantabrico (Anchovy fillets in citrus oil) are synonymous with genuineness and taste, caught in cold, plankton-rich waters, only in spring when anchovies are larger and meatier. Rich in Omega-3 and entirely handmade, marinated in citrus oil, they keep such a delicious flavor that makes them perfect for a thousand different preparations. Today I want to present to you an original first course starring them together with beetroot, a perfect dish for the late summer but also ideal for autumn. Let’s go to the kitchen and prepare pasta with beetroot cream and marinated anchovies together; you’ll see you’ll love this combination at first bite! Before going to the kitchen, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pasta with beetroot cream and marinated anchovies in citrus oil
- 18 oz pasta
- 1 1/4 cups red beets, cooked, boiled (you can use ready-made beets)
- 3/4 cup peeled almonds
- 6 tbsp extra virgin olive oil
- to taste salt
- 1 bunch parsley
- 10 leaves basil
- 5.6 oz Le Marinate del Mar Cantabrico Rizzoli (Anchovy Fillets in Citrus Oil – 2 packages)
Tools
- Pot
- Bowl
- Blender
Preparation
Rinse the parsley and basil and pat them dry with paper towels.
Place the blender jar in the freezer for 20-30 minutes so that it is very cold at the time of use; then add the beetroot, almonds, oil and herbs. Blend until you obtain a homogeneous cream.
Cook the pasta, drain it al dente and dress it with the cream you have just prepared; if necessary add a little cooking water. Plate and place the whole fillets on the pasta, drizzling with the same tasty and rich citrus oil marinade from the anchovies. Serve warm.
Storage and tips
Eat the pasta immediately, so prepare only the quantity you plan to consume. The beetroot cream keeps in the refrigerator for 2 days if stored in an airtight container.
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