Noodles made from beets served with sardines

For the optimal condition of beetroot

Components

• One beetroot
• 11/3 cups (tea) of wheat flour
• One egg
• extra virgin olive oil
• flour from wheat to dust the countertop

Setup phase

1. Set the oven to 200 °C (moderate heat). Peel the beet and slice it in half.

1. Cut a large sheet of aluminum foil measuring 35 cm by 40 cm, place the beet in the center, drizzle with a bit of olive oil, bring the edges together, and fold the foil to create a sealed packet. Bake in the oven for approximately 30 minutes or until the beet is tender.
2. Carefully open the papillote to avoid steam burns and allow the beet to rest for 5 minutes while you separate the other ingredients. In a mixer cup (or blender), combine the roasted beet and egg, then blend until finely shredded and a puree forms.
3. In a bowl, put the flour and create a well in the middle, resembling a “volcano.” Place the beetroot mixed with the egg into the well and begin mixing with a fork, starting from the center and moving outward. Knead the mixture with your hands until all the flour is fully incorporated and a dough ball forms. Move the dough to a lightly floured surface and knead until it becomes smooth. Note: depending on the size of the beetroot, you might need to add a bit more flour; add it gradually as needed during kneading.
4. Wrap the dough in plastic wrap and allow it to rest for 20 minutes to reduce its elasticity when rolling out.
5. To roll out the dough: divide it in two and dust the countertop with wheat flour. Using a rolling pin, roll out one portion until it is thin, adding flour as needed to prevent sticking. Fold the dough over itself and slice into strips about 1 cm wide to make tagliatelle. Repeat the process with the remaining half. Alternatively, you can use a pasta machine.

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If you want to cook beet in an Air Fryer, pour 2 tablespoons of water into the papillote and cook it at 200 °C for approximately 40 minutes.

PARA O MOLHO

Components

• One 125 g can of tuna in oil
• One garlic clove
• 2 tablespoons of white wine
• 3 tablespoons of olive oil
• pieces of one Sicilian lemon
• Add salt and ground pepper as needed to suit your taste.
• Add dill leaves according to your preference before serving.
• Parsley leaf for seasoning, to serve.
• Roasted nuts seasoned to taste for serving.

Setup mode

1. Place a regular pan filled with water on high heat to bring it to a boil, and meanwhile, get the sauce ready.

1. Remove the sardine fillets from the can onto a plate and use a fork to remove the central bone. Peel the garlic and grate it using the fine side of a grater.
2. Heat a large frying pan with olive oil over medium heat. Once warm, add the sardines and garlic, stirring for 1 minute to heat and break the sardines into pieces. Pour in the wine and lemon zest, season with freshly ground pepper to taste, and cook for another minute. Turn off the heat, taste, and add a pinch of salt if needed.
3. Once the water reaches a boil, stir in one tablespoon of salt and add the noodles. Use a fork to separate them and cook for 2 minutes, or until they are al dente (cooked yet firm).
4. Measure 1/4 cup of the cooking water and drain the noodles. Place the hot noodles in the skillet and gently combine them with the sauce, adding a little of the cooking water to make the sauce more fluid. Serve immediately, garnished with dill, parsley, and nuts.

Check out the video tutorial!