Beetroot baked on salt from Funny Cabany
4 servings
60 minutes
Beetroot baked on salt from Funny Cabany is an amazing blend of Italian cuisine and gastronomic art. Baking on salt enhances the natural sweetness of the beetroot, giving it a rich, caramelized flavor that perfectly complements aromatic herbs and spicy notes of the marinade. Lemon ricotta adds tenderness, while herb pangrattato provides a crunchy texture. The dish is multifaceted: sweet-spicy beetroot, airy ricotta, fragrant artichoke paste, and light bitterness of arugula create a harmony of flavors. Pine nuts and chili pepper finish the composition with a light nutty nuance and spicy heat. This is the perfect dish for an exquisite dinner that reveals the depth of Italian culinary art and surprises with unusual contrasts.
1
Prepare pangrattato: cut the baguette randomly and bake in the oven at 180°C for 10-15 minutes.
- French baguette: 350 g
2
Rub the obtained pangrattato with thyme, rosemary, sage, and garlic.
- Thyme: 18 g
- Rosemary: 10 g
- Sage: 7 g
- Garlic: 18 g
3
To prepare lemon ricotta, mash the ricotta cheese with lemon zest, salt, pepper, lemon juice, olive oil and mix thoroughly.
- Ricotta cheese: 1 kg
- Lemon: 0 g
- Salt: 100 g
- Freshly ground black pepper: 8 g
- Olive oil: 63 ml
4
For the beet marinade, chop rosemary, mint, and chili pepper, and mix with mustard oil, honey, and French mustard.
- Rosemary: 10 g
- Mint: to taste
- Chili pepper: to taste
- Mustard oil: 20 ml
- Honey: to taste
- French (Dijon) mustard: to taste
5
Clean the beetroot, slice it thinly, and marinate it in the prepared sauce for a day.
- Beetroot: 120 g
6
On the salad, we place marinated beet slices, add artichoke paste, mix in ricotta, and torch it with a gas burner.
- Ricotta cheese: 1 kg
7
Sprinkle with roasted pine nuts and chopped chili pepper.
- Pine nuts: to taste
- Chili pepper: to taste
8
Place a handful of pagratatto on the side.
- French baguette: 350 g