Cappon Magro Sous Vide (Stack of Fish and Vegetables with Green Sauce from Liguria)

Cappon Magro is a delicious and special dish from Liguria with fish and vegetables. It is on the menu in Liguria for special occasions such as the holidays. The name means “lean capon”, which indicates that it was an alternative … Continue reading Cappon Magro Sous Vide (Stack of Fish and Vegetables with Green Sauce from Liguria)

Ham of Lamb with Salt-Roasted Beetroot

Usually I first pick a dish and then the wine, but for the antipasto for this year’s Christmas dinner I did it the other way around. A friend of ours had brought a sparkling red from the Loire region, made from cabernet franc. I thought it would be great with the ham of lamb that I made last year, when paired with some salt-roasted beetroot. This way of preparing beetroot concentrates the flavor without making the beets too salty. Continue reading “Ham of Lamb with Salt-Roasted Beetroot”

Pasta with Smoked Duck, Beetroot, and Orange

I like the Italian way of having a primo piatto of pasta or rice first, followed by a secondo piatto of meat or fish. We often eat like this, and for this particular evening I had planned to serve first pasta with beetroot and then smoked duck leg with orange sauce. Because I thought the flavors would work together nicely, I decided to turn this into a piatto unico and serve everything together instead. I liked the result, but it was less ‘Italian’ than what I usually make because there were a lot of flavors on the plate. So pick for yourself whether you’d like to serve this all together or separately. Continue reading “Pasta with Smoked Duck, Beetroot, and Orange”

Foie Gras with Goat Cheese and Beetroot

After the wonderful dinner my new friends Teun and Auldo cooked for me, it was time to return the favor. I decided to serve to them a collection of my favorite classic Italian recipes and some of my own creations. After an aperitif of a Bernard Pertois champagne, the first appetizer I served was something I’d created a few years ago before I started blogging, inspired by a dish we had at Librije: foie gras with crottin de chavignol and beetroot. Continue reading “Foie Gras with Goat Cheese and Beetroot”

Beetroot Risotto (Risotto alle Barbabietole)

I saw a nice bunch of newly harvested beetroots with greens, and decided to turn them into a risotto. I thought it would be nice to use everything: leaves, stalks, and of course the beetroots themselves. Turned out I was right, a this turned out to be a very tasty risotto. I roasted the beetroots and the stalks, and especially the stalks became very nice and crispy. Continue reading “Beetroot Risotto (Risotto alle Barbabietole)”

Foie Gras Sous-vide with Sauternes, Beetroot and Roquefort

Georges Pralus of Restaurant Troisgros in Roanne, France, discovered that foie gras cooked sous-vide kept its original appearance, did not lose excess amounts of fat and had better texture. This was a major step in the development of sous-vide techniques for the restaurant and home kitchens. Although I’ve been cooking sous-vide, I had not cooked foie gras sous-vide yet. Since it was such a breakthrough dish, I felt I had to give it a try. The combination of foie gras with the botrytis dessert wine sauternes is famous, and since sauternes is also good with roquefort and roquefort is good … Continue reading Foie Gras Sous-vide with Sauternes, Beetroot and Roquefort

Beetroot gnocchi (Gnocchi di barbabietole)

After a less than fully satisfactory first attempt last week at making beetroot gnocchi that did not turn out as ‘beetrooty’ as I had wanted, my second attempt was a success! More beetroot flavor with a simpler recipe. I served them with a gorgonzola sauce. To make the beetroot flavor stand out even more, you could serve them with a lighter sauce. The combination with gorgonzola works well, though. Ingredients For 2 generous servings 750 grams (1.6 lbs) beetroots 1 egg yolk 50 grams (1.8 oz) flour (Italian 00) 50 grams (1.8 oz) potato starch salt bit of semolina flour for … Continue reading Beetroot gnocchi (Gnocchi di barbabietole)

Beetroot gnocchi: not as beetrooty as I wanted

I wanted to try making beetroot gnocchi. Most recipes I found on the internet seemed to be more about the color than the taste of beetroot, since only small quantities of beetroot were used. So I tried to make it with as much beetroot as possible and they turned out fine, but did not have a strong taste of beetroot. Perhaps it was the quality of the beetroots I used or perhaps I should try to use even more beetroot, but that will be pushing it in terms of making sure that the gnocchi will not disintegrate during cooking. So … Continue reading Beetroot gnocchi: not as beetrooty as I wanted