INTRODUCTION

Beetroot Fiorelli with Sage Butter is a delightful Italian dish that combines the earthiness of beetroot with the rich flavor of sage. This dish is not only visually stunning with its vibrant colors, but it also brings a unique taste that leaves a lasting impression. Making your own Fiorelli may seem like a challenge, but it’s really quite simple when you follow the steps.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this recipe. First, it’s a beautiful dish that looks great on any table. The striking red of the beetroot and the golden brown of the sage butter create a feast for the eyes. Second, beetroot adds a wonderful sweetness that pairs perfectly with the savory sage butter. Finally, this dish is plant-based and can easily be made vegetarian, making it perfect for a variety of diets. If you enjoy making fresh pasta, this recipe is a great way to impress your friends and family.

HOW TO MAKE Beetroot Fiorelli

Making Beetroot Fiorelli is an enjoyable process. With the right ingredients and a little practice, you will be able to prepare this dish effortlessly.

EQUIPMENT NEEDED

To make Beetroot Fiorelli, you will need the following equipment:

A large mixing bowl
A rolling pin or pasta machine
A sharp knife or dough cutter
A pot for boiling water
A frying pan for making the sage butter
A colander for draining the Fiorelli

Ingredients You’ll Need :

Here’s a simple list of what you will need to make this delicious meal:

250g of fresh beetroot (cooked and pureed)
200g of all-purpose flour
1 large egg
1 pinch of salt
50g of ricotta cheese
50g of grated Parmesan cheese
A handful of fresh sage leaves
100g of unsalted butter
Freshly ground black pepper, to taste

STEP-BY-STEP INSTRUCTIONS :

Prepare the Beetroot: Start by peeling and cooking the beetroot until it is tender. Once cooked, let it cool, then blend it into a smooth puree.
Make the Dough: In a large mixing bowl, combine the beetroot puree with flour, egg, and a pinch of salt. Mix until it forms a dough. You may need to adjust the flour amount to get the right consistency.
Knead the Dough: Place the dough on a clean surface and knead it for about 5-10 minutes until it’s smooth and elastic. Wrap it in cling film and let it rest for 30 minutes.
Prepare the Filling: While the dough is resting, mix the ricotta and Parmesan cheese in a bowl. You can add a little pepper for extra flavor. Combine well and set aside.
Roll the Dough: Once the dough has rested, divide it into two equal parts. Roll out one part as thin as possible using a rolling pin or pasta machine. Dust with flour to prevent sticking.
Form the Fiorelli: Cut out small circles from the rolled dough, about 7-8 cm in diameter. Place a small spoonful of filling in the center of each circle.
Seal the Fiorelli: Fold the dough over to create a half-moon shape. Press the edges together firmly to seal them. You can also crimp the edges with a fork for decoration.
Cook the Fiorelli: Bring a large pot of salted water to a boil. Add the Fiorelli and cook for about 4-5 minutes or until they float to the surface. This indicates they are cooked.
Make the Sage Butter: While the Fiorelli are cooking, melt the butter in a frying pan. Add the sage leaves and cook for a couple of minutes until the butter is golden brown and the leaves are crispy.
Combine and Serve: Once the Fiorelli are done, drain them in a colander. Add the Fiorelli to the sage butter and gently toss them so they are coated in the butter.

HOW TO SERVE Beetroot Fiorelli

Serve the Beetroot Fiorelli warm. It’s best to place them on a beautiful plate and drizzle with more sage butter. You can also garnish with extra grated Parmesan cheese and freshly cracked black pepper for added flavor and style.

STORAGE & FREEZING : Beetroot Fiorelli

If you have leftover Fiorelli, you can store them in the fridge. Place them in an airtight container and eat them within two days. If you want to keep them longer, you can freeze them. Place the raw, uncooked Fiorelli in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a ziplock bag. They can last for up to 2 months in the freezer. Cook them straight from frozen without thawing.

SERVING SUGGESTIONS

For a complete meal, serve Beetroot Fiorelli with a side salad. A fresh green salad with a light vinaigrette complements the rich flavors of the dish well. You can also serve it with crusty bread to soak up any extra sage butter. A glass of white wine, like Pinot Grigio, pairs beautifully with this dish.

VARIATIONS

There are many ways to adapt this recipe to your taste. You can change the filling by adding other cheeses or sautéed vegetables. For a vegan option, substitute the egg and use vegan cheese and plant-based butter. Additionally, if you want a spicy kick, try adding some crushed red pepper flakes to the filling or butter.

FAQs

1. Can I use store-bought beetroot instead of cooking my own?
Yes, you can use pre-cooked beetroot. Just ensure it is pureed well before mixing it into the dough.

2. How do I know when the Fiorelli are done cooking?
The Fiorelli are done when they float to the surface of the water. This generally takes about 4-5 minutes.

3. Can I make the dough ahead of time?
Yes, you can make the dough and store it in the fridge for up to 24 hours before using it.

4. What can I serve with Beetroot Fiorelli?
This dish pairs well with a fresh salad or roasted vegetables. You can also serve some crusty bread on the side.

MAKE-AHEAD TIPS FOR Beetroot Fiorelli

If you want to save time, you can prepare the Fiorelli in advance. After forming them, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a ziplock bag. You can cook them straight from the freezer when you’re ready to eat. This way, you’ll have a delicious, handmade meal ready in no time!