This is a recent dinner featuring beetroot we picked at a local farm.
Beetroot and Goats’ Cheese Cappellacci
Beetroot pasta dough, filled with a 50:50 mixture of ricotta and fresh goat’s cheese, seasoned heavily with Parmesan and Pecorino, and nutmeg.
Pickled beetroot.
Toasted walnuts, walnut butter sauce, Pecorino Romano and a light dressing of 1.34 Balsamic.
by agmanning