Champagne pasta roses
Prep Time: 1 hr 30 mins + resting.
Cook Time: 30 mins.
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Serves 4-6.
Ingredients
1 tbs olive oil
½ cup panko breadcrumbs
100g butter, chopped
Filling
225g goats’ cheese
75g dried apricots, coarsely chopped
Pasta roses
2 large beetroot, halved
200g plain flour
1 egg
2 egg yolks
1 tsp salt
Champagne sauce
25g unsalted butter
2 tsp olive oil
1 large brown onion, finely chopped
1 garlic clove, crushed
1 tbs thyme leaves
250ml Champagne or sparkling wine
250ml thickened cream
1 tbs finely grated parmesan
Method
1. To make filling, process goats cheese and apricots to form a coarse puree. Season. Transfer mixture into a piping bag fitted with a round nozzle.
2. Heat oil in medium frying pan over medium heat. Add breadcrumbs and cook, stirring, until golden and crisp. Season generously.
3. To make pasta roses, first prepare the beetroot puree. Place beetroot in a large saucepan of cold salted water. Bring to a boil. Boil gently for about 40 minutes or until tender. Drain and allow steam to evaporate.
4. When cool enough to handle, peel and chop into 3cm pieces. Add to a processor and process to form a smooth puree. Pass through a fine sieve.
5. Sift flour onto a clean work bench. Make a well in the centre. Add egg, yolks and salt and whisk lightly. Using your hands, gradually incorporate flour into centre, adding enough of the beetroot puree, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
6. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it’s rough, floury texture). Stand, covered, for 20 minutes to rest.
7. Divide dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick.
8. Cut sheets into 20cm x 8cm rectangles, then trim with a sharp knife to form curved corners and scalloped fluted edges (this will help give form to the ‘petals’ of the roses).
9. Pipe filling along length of pasta rectangles, leave a 1cm border at either end. Brush short ends with a little water and roll pasta up, to form a rose shape, pinching ends together to seal and hold shape.
10. To make Champagne sauce, heat butter and oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion is soft and translucent. Stir in thyme. Add Champagne and simmer until reduced by a third. Add cream and parmesan. Season generously. Bring to a boil. Reduce heat and simmer until thickened. Strain into jug.
11. Half fill a large deep frying pan with water and bring to a boil. Add pasta roses and cover with a lid. Simmer for about 5 minutes or until just cooked through.
12. Melt butter in a large deep frying pan. Add pasta roses and gently spoon over butter to coat.
13. Divide pasta roses among serving plates. Serve with Champagne sauce and sprinkle with breadcrumbs.
Tips
When chopping dried fruit such as apricots, lightly oil the knife to prevent it sticking.
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