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White Corn Maccheroni with Beetroot and Aromatic Oil

White Corn Maccheroni with Beetroot and Aromatic Oil

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Serves 4

250 grams (one box) of White Corn Maccheroni Bontasana
8 beetroots
1 tbsp nutritional yeast
soy mayonnaise to taste
chervil to garnish

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.

For the aromatic oil:
Vacuum seal the extra virgin olive oil with sliced garlic, chilli peppers, and parsley stalks and leave at 50° C for 2 hours. Blend and strain with a muslin cloth.

Recipe by Chef Matteo Maenza
Executive at Lefay Resort & SPA