Italiano
The chef Daniele Zennaro from the restaurant Vecio Fritolin in Venezia shows his recipe : Beetroots Mafalde , mussels and satureja.
Ingredients for 4 people:
Mafalde (pasta) 350gr
Ingredients for the beetroots’ sauce:
purple precooked beetroots 200gr
Ingredients for garnish:
fresh satureja
extra vergin olive oil
pepper
Method
How to make the sauce:
Blend the beetroots with a little bit of cold water until you get an homogeneous sauce.
How to garnish:
Cook Mafalde in boiled water, then add the beetroots’ sauce.
Cook the mussels and use their own gravy for garnish, add a little bit of oil and satureja.
