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Richard's Autumn Recipe

BARBAROSSA RAVIOLI CON CAPRINO E PISTACCHI
Ravioli of finely slices pickled beetroot with goat's curd, pistachio and horseradish

INGREDIENTS
Serves 4

3 large

Beetroots

2 litre

Water

200 mls

Cabernet Sauvignon Vinegar

2

Oranges (zested)

1

Cinnamon Quill

2

Star Anise

5 grams

White Peppercorns

Cheese Mix

300 grams Goat's Curd

75 grams Roasted Pistachios (chopped)

5 grams Salt

White Pepper to taste

Dressing

1 large Beetroot

20 mls Pistachio Oil

5 mls Cabernet Sauvignon Vinegar

20 grams Sugar

Salt to taste

To Garnish

1 punnet Baby Parsley

1 punnet Baby Beetroot Leaves

1 small Horseradish

EQUIPMENT

4cm Pastry / Cookie Cutter
6cm Pastry/Cookie Cutter
Mandolin Vegetable Slicer
Latex Gloves (to avoid staining your hands)

METHOD

1.

Wash beetroots, place in large pot. Add all ingredients and place on high heat. Bring to the boil and simmer for approx. 45 minutes or until cooked. Leave in pot to cool.

2.

While the beetroot is cooling, take the pistachios and roast, keep half for garnishing and the other half roughly chop for the cheese mix. Add the goat's curd, salt and white pepper to the chopped pistachios once cooled and combine. Place the cheese mix into a piping bag and back in the fridge until ready to use.

3.

For the dressing juice one beetroot and add sugar. Put in a pot and reduce on the stove by 2/3rds (until thick consistency). Once cooled add pistachio oil, cabernet sauvignon vinegar and salt.

4.

Once the beetroots have cooled down, peel and slice thinly on a mandolin (using plastic gloves will avoid staining your hands). Layer on a chopping board and pipe the cheese in the middle (approx. 10g). Place another slice of beetroot over the top and with a round cutter (4cm) use to attach beetroot without cutting. Now with a cutter (6cm) cut out ravioli.

5.

Place ravioli's (three per portion) on a plate, with the dressing surrounding the raviolis, sprinkle pistachios around and place parsley and beetroot leaves sparingly. Grate horseradish on top of ravioli and finish with sea salt.