Ricotta Salata is a pressed, salted and aged cheese that has a mildly nutty and milky flavor. Its slight saltiness is exceptionally delightful when paired with the sweetness of roasted beets and the earthiness of our Beet Fusilli.
MAKES FOUR SERVINGS
Pre-heat your oven to 350 degrees. Coat beets with olive oil and a dash of salt and pepper. Wrap the beats in aluminum foil and place them on the center rack of your oven. Roast the beets for 1.5 hours until they are tender.
Remove the beets from the oven and allow them to sit for 10-15 minutes. Once cooled, unwrap the beets and then peel and dice them into half-inch pieces. Heat three quarts of salted water in a large pot and bring to a boil. Add Sfoglini Beet Fusilli and cook for 5-8 minutes.
While the pasta is cooking, add your butter and sage to another large pan. Cook on high heat until the butter begins to brown and then turn the heat off. Add the diced beets and a tablespoon of the pasta water to the pan to stop the butter from cooking further.
Strain the Sfoglini Beet Fusilli then add the pasta to the sauté pan and toss gently. Serve with a generous amount of shaved ricotta salata.
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