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Dante Boccuzzi: Beet Strozzapretti With Goat Cheese Morney 10/8/12

1:32 PM, Oct 8, 2012   |    comments
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Beet Strozzapretti with goat cheese morney


Extruded Pasta dough:

1ea beet cooked fork tender, peeled, and diced

1200g  semolina flour

312g light beet puree


1)    In a blender blend one fork tender beet with 2 cups hot water then weigh to specified amount.

2)      In a pasta extruder mix beet puree and semolina till evenly mix and damp to the touch.

3)    Extrude pasta and let dry overnight on breathable sheetray


Goat cheese morney

2T evoo

1 onion (diced)

1qt milk

½# butter

½# A.P Flour

Pinch nutmeg

8oz goat cheese

S&P to taste


1)    In a sauté pan melt the butter then heat to boil

2)    Add flour to the butter and whisk till thick with a sandy texture(add more flour if needed)and reserve

3)    In a sauce pot sweat onion till translucent

4)    Add in milk and let come to boil

5)    Whisk in some of the flour butter mixture till smooth and simmer for half hour

6)    Add nutmeg and season with salt and pepper

7)    Whisk in goat cheese and adjust seasoning to taste


To cook dish:

Cook pasta in a large pot of boiling water till aldente

Heat sauce and toss pasta place in serving bowl

Garnish with diced beets and chopped parsley




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