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Ingredients · 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.
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