Farro Spaghetti, Beets, Brown Butter, Poppy Seeds
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Red Beets (cleaned)1 cup
Olive Oil1 cup
Water6 tbsps
Unsalted Butter1 tsp
Kosher Salt450 g
Goat's Milk CheeseDirections:
1
Preheat the oven to 400°F
2
Place the beets in a glass or ceramic baking dish
3
Cover with the olive oil and water
4
Bake until a tester easily passes through the beets, about 1 1/4 hours
5
Let cool
6
Bring a large pot of salted water to a boil
7
Peel the beets and cut into chunks
8
Add to the bowl of a food processor fitted with a metal blade and process to a rough puree
9
Add the spaghetti to the boiling water and cook according to the package directions
10
Add the butter to a 10-inch skillet
11
Turn on the heat to high
12
Brown the butter, about 2 minutes
13
Add the poppy seeds and toast for 2 minutes
14
Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet
15
Stir to fully incorporate
16
Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce
17
Stir to combine
18
Divide the spaghetti into equal portions and place on warm plates
19
Use two round or oval soup spoons to form little balls of the goat's milk cheese
20
Place a ball on top of each serving
21
Serve immediately
22
Preheat the oven to 400°F
23
Place the beets in a glass or ceramic baking dish
24
Cover with the olive oil and water
25
Bake until a tester easily passes through the beets, about 1 1/4 hours
26
Let cool
27
Bring a large pot of salted water to a boil
28
Peel the beets and cut into chunks
29
Add to the bowl of a food processor fitted with a metal blade and process to a rough puree
30
Add the spaghetti to the boiling water and cook according to the package directions
31
Add the butter to a 10-inch skillet
32
Turn on the heat to high
33
Brown the butter, about 2 minutes
34
Add the poppy seeds and toast for 2 minutes
35
Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet
36
Stir to fully incorporate
37
Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce
38
Stir to combine
39
Divide the spaghetti into equal portions and place on warm plates
40
Use two round or oval soup spoons to form little balls of the goat's milk cheese
41
Place a ball on top of each serving
42
Serve immediately