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White Corn Maccheroni with Beetroot and Aromatic Oil

White Corn Maccheroni with Beetroot and Aromatic Oil
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Ingredients · Serves 4

For the aromatic oil

  • 500 ml extra virgin olive oil
  • 10 parsley stalks
  • 2 garlic cloves, finely sliced
  • 2 crushed chilli peppers

Peel and wash the fresh beetroots, juice them and keep to one side.

Pre-cook the pasta, cool in a blast chiller then finish cooking in the beetroot juice. Stir in a teaspoon of yeast flakes.

Loosen the mayonnaise with a little water and season with the aromatic oil. 

Serve the creamed pasta. Drizzle with drops of soy mayonnaise. Garnish with a few chervil leaves.

Aromatic oil
Vacuum seal the extra virgin olive oil with sliced garlic, chilli peppers, and parsley stalks and leave at 50 °C (122 °F) for 2 hours. Blend and strain with a muslin cloth.

Recipe by Matteo Maenza
Executive Chef at Lefay Resort & SPA