A velvety cream of beetroot welcomes ravioli with a creamy heart of Parmigiano. Bright colours and strong taste come together in an elegant and enveloping dish, perfect to amaze and warm up the table.
Perline with Parmigiano Reggiano PDO, beetroot cream and pistachios
30 minutes
average
2 people
Ingredients
Perline with Parmigiano Reggiano PDO
1 pack (200g)
cooked beetroot
2
leek
1/2
Parmigiano Reggiano
50g
vegetable broth
8dl
chopped pistachios
50g
extra virgin olive oil
to taste
preparation
1
In a saucepan, brown the sliced leek, cut in rounds and diced beetroot in the oil for about 5 minutes. Then add the hot broth and cook for about 15 minutes.
2
Turn off the heat and, with an immersion blender, turn the soup into a smooth velvet. Then add the cheese, season with salt, pepper and put in soup plates.
3
Cook the Parmigiano Reggiano DOP Scoiattolo Perline in boiling salted water for 3 minutes and drain.
4
In the meantime, put a skillet on the stove and as soon as it is very hot add the chopped pistachios. Heat them for 5 minutes by stirring often.
5
Serve the Perline on a bed of beetroot velvet and the final chopped pistachios.
LET YOURSELF BE INSPIRED
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