Red Beet Pasta with Spicy Chicken

Recipes

Red Beet Pasta with Spicy Chicken, Yellow Beet, and Chioggia Beet

Ingredients

For 4 people

400g pasta mix: red beet
4 chicken fillets
2 sprigs thyme
3 tablespoons olive oil
50 ml cream
1 egg yolk
2 spring onions
2 yellow beets
2 Chioggia beets
50 ml sushi vinegar
4 jalapeño peppers
20 broad beans (from a jar)
Salt and pepper
4 purple violet flowers

Red Beet Pasta with Spicy Chicken, Yellow Beet, and Chioggia Beet

Step 1: Season 2 chicken fillets with pepper, salt, and thyme leaves. Place the fillets in a vacuum bag, add olive oil, and seal. Cook in a steam oven at 70°C for 30 minutes.

Step 2: Remove the broad beans from the jar, peel, and halve them. (For fresh broad beans, shell, blanch, and peel.)

Step 3: Slice the spring onions into thin rings.

Step 4: Boil the yellow beets for 30 minutes until tender, then let cool. Peel and dice the yellow beets. Slice the raw Chioggia beets thinly with a slicer or mandoline, then cut into small rounds using a cutter. Marinate the Chioggia beet rounds in sushi vinegar for 10 minutes.

Step 5: Remove the chicken fillets from the steam oven and grill them on a BBQ until browned on both sides. Season with salt and pepper.

Step 6: Make a chicken farce (filling) with the other 2 chicken fillets. Dice the fillets and blend them in a food processor with cream, egg yolk, and seasoning until smooth. Remove the tops of the jalapeños, hollow them out, and fill with the chicken farce using a piping bag. Place the peppers on a baking tray and bake at 90°C for 30 minutes until the filling is cooked through.

Step 7: Cook the beet pasta in plenty of salted boiling water for 4 minutes. Drain and rinse.

Step 8: Warm all the components of the dish.

Step 9: Arrange the beet pasta in the center of a deep plate. Add the spring onions and broad beans on top, followed by sliced chicken fillets and jalapeño rounds. Garnish with yellow beet cubes, Chioggia beet rounds, and purple violets.

Variation tip:

You can replace the chicken fillet with a vegan alternative like Valess.

Groceries

4 chicken fillets
2 sprigs thyme
1 pack of cream (200 ml)
1 egg
2 spring onions
2 yellow beets
2 Chioggia beets
1 bottle sushi vinegar
4 jalapeño peppers
1 jar of broad beans (or 250g fresh broad beans)
Violet flowers

From the Pantry:

Olive oil, salt, and pepper

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