Preparation of Fuchsia Farfalle with Beetroot and Cream

• Take a non-stick pan and sauté the onion with butter and oil for at least 5 minutes, adding the white wine.
  Meanwhile, also put a pot on the stove for cooking the pasta, with water and salt, and bring it to a boil.

  

• Add the beetroot (pre-cooked) cut into cubes to the pan, salt and pepper.
  Mix the beetroot mixture in a blender, also adding the cream.

• Put the mixture back on the stove and also add half a squeezed lemon, pour the farfalle cooked very al dente (5-8 minutes) with a glass of cooking water into the pan (to make them creamier) and toss for a few minutes, also adding the grated Parmesan.

  

• Serve the fuchsia farfalle, decorating the plate with plenty of basil and a bit more grated Parmesan.

• Tognazzi, in the book, suggests enriching the dish with a shallot sauce, I didn’t prepare it but, in any case, if you prefer to dress the farfalle also with this sauce, you can cook it this way:

  

• Put two chopped shallots in a small pot on the fire with a glass of white wine.

• Cook the shallots until the wine is reduced by a third. Then blend everything with the immersion blender, also adding two deciliters of cream, salt, and pepper.

• Put the shallot and cream mixture back on the stove and cook for a few minutes, until it becomes a cream.

• Arrange the shallot sauce on the plates around the fuchsia farfalle.

• If you’re looking for other ideas for a Valentine’s Day menu (or Mother’s Day or Women’s Day), you can check out my “Valentine’s Day Special“, which contains sweet and savory recipes.