There was one chef who worked at our school, and at whose lessons there was always a lot of women. Sometimes I even doubted whether they came to learn how to cook or to admire a handsome brunette in a snow-white sparkling uniform. Once for his favourite students, he decided to cook a rosé dinner in which every dish was pink: salad, dessert, drink, and even pasta. Are you wondering what came of it?
There was one chef who worked at our school, and at whose lessons there was always a lot of women. Sometimes I even doubted whether they came to learn how to cook or to admire a handsome brunette in a snow-white sparkling uniform. Once for his favourite students, he decided to cook a rosé dinner in which every dish was pink: salad, - Prep time: 5 minutes
- Cook time: 10 minutes
- Serves: 2
- Difficulty: easy
- Course: pasta
- Cookware: pasta pot, pasta tongs, cheese grater
- Cuisine: Italian
Ingredients
- 200 g pink pasta
- 125 ml double cream
- 25 g mascarpone
- 25 g red caviar
- 2 tsp beet juice
- 40 g grana padano, grated
- salt
Cooking method
Step 1
For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add pasta and cook until al dente. Drain the pasta.
Step 2
Pour cream into a saucepan, add mascarpone, salt, beet juice. Put on low heat and, stirring constantly, bring to boil. Add red caviar and remove sauce from heat. Add the pasta to the sauce and stir. Serve the pasta immediately, sprinkling each serving with grana padano.
My tips and tricks:
The idea of a colourful sauce can come in handy if you are faced with the task of organizing a bright and memorable children’s party. Take white pasta and make many different coloured sauces so that each child can choose their favourite. For example, carrots or red peppers will give orange colour, spinach or parsley – green, beets or pomegranates – red or pink, saffron or turmeric – yellow, cuttlefish ink – black, red cabbage – purple or blue, black currant syrup – soft blue, unsweetened cocoa powder – brown, and a little bit of tomato paste – cream. And for dessert, make a rainbow cake using natural dyes, the secret to which I’ve just revealed to you 🙂
- 200 g pink pasta
- 125 ml double cream
- 25 g mascarpone
- 25 g red caviar
- 2 tsp beet juice
- 40 g grana padano, grated
- salt
- For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add pasta and cook until al dente. Drain the pasta.
- Pour cream into a saucepan, add mascarpone, salt, beet juice. Put on low heat and, stirring constantly, bring to boil. Add red caviar and remove sauce from heat. Add the pasta to the sauce and stir. Serve the pasta immediately, sprinkling each serving with grana padano.