Bauletti® with broccoli rabe and Caciocavallo Silano DOP cheese and Red Beetroot
x4
Ingredients for 4 people
20 Bauletti® with Broccoli Rabe and “Caciocavallo Silano DOP” Divine Creazioni®
3 red beetroots
4 shallots
2 peppercorns
0.5 l red wine
50 g broccoli rabe
200 g Caciocavallo cheese
50 g milk
50 g cream
Extra virgin olive oil (EVO) as needed
Garlic as needed
Procedure
Peel and cut the beetroot into regular pieces. Separately, toast the pepper in a pan with a little oil, add finely chopped shallot, and deglaze with red wine, letting the alcohol evaporate.
Place the beetroot and the wine-soaked sauté in a vacuum-sealed bag, then cook at 87°C for about 40 minutes. Once cooked, strain and set the beetroot sauce aside.
Prepare a fondue with Caciocavallo, milk, and cream in a bain-marie.
Blanch the broccoli rabe in salted water, then cool in ice water to stop the cooking.
Cook the Bauletti in abundant salted water, drain them in a pan, add the beetroot sauce, and let them cook for a few more minutes until the pasta takes on a nice red color.
Serve on a flat plate with a little beetroot sauce, Caciocavallo fondue, and broccoli rabe sautéed with a little oil and a clove of garlic.
STEFANO DEIDDA
Recipe from Volume III “Young Talents” for Divine Creazioni
Curated by Elsa Mazzolini – La Madia Editore
