RICETTE DE LA MOLISANA

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Pennette Integrali n.20 with creamy avocado, chive pesto and beetroot confit.

RECIPES LA MOLISANA


Pennette Integrali n.20 with creamy avocado, chive pesto and beetroot confit.

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Pine nuts   400g
  • Basil leaves   20g
  • Ripe avocados average   n.4
  • Fresh red beets (also pre-cooked is fine)   n.2
  • Bunch fresh chives   n.1
  • Tablespoon toasted pumpkin seeds   n.1
  • Extra virgin olive to taste   n.1
  • Olio evo   qb

INSTRUCTIONS:

Peel the avocado cut into pieces and place in a cutter with pumpkin seeds, (previously roasted) two tablespoons of olive oil, a pinch of salt and blend until you have a thick, smooth consistency. Place in the refrigerator covered with a plastic wrap.               

Blend the chives with the pine nuts, a little salt to taste, oil, basil, leaves.

Cut the beetroot into small cubes of about 4mm, put them in a vacuum bag with oil, salt and white pepper and cook in a steam oven for about 10 min and cooled.

In boiling salted water cook the Pennette Integrali n.20 La Molisana.

Apart dilute with a tablespoon of cooking water  the  avocado cream . Stir for a few minutes and put into a shallow dish.

Add a tablespoon of raw chives pesto and decorate with cubes of beetroot, some toasted pumpkin seed and chive flowers.