From Executive Chef Filippo Gozzoli of A Voce

Recipe Serves: 6

A Note from Chef Gozzoli:

I wanted to create a dish that combines sweetness and acidity, which is where the beets and vinegar come into play. I found that the flavors would benefit from a smoky element, so I added a ricotta salata that is smoked. The pistachios add a nice crunch that contrasts with the tender bite of the beets and pasta. This time of year, the beets work best because they provide such a distinct flavor and, of course, color. The dish is a great vegetarian option, too. You would never miss the meat. When making the sauce, it’s important to constantly taste for balance between the acidity and the sweetness. The dish needs to taste right to your own palate.  

ingredients for the beets:

• 6 jumbo beets
• Zest of 1 orange
• 10 sprigs thyme
• 1 head garlic
• 1 cup olive oil
• 1 cup water
• Salt to taste

instructions for the beets:

1. Preheat oven to 400°. Peel beets and roast them in a hotel pan, uncovered, with orange zest, thyme, garlic, olive oil, water and salt until just cooked, about 40 minutes.
2. Puree half of the beets in a blender or food processor and large dice the other half. 

ingredients for beetroot cavatelli:

• 1 1/2 lbs. fresh cavatelli (you can use beetroot pasta if available at your specialty Italian market)
• 1 cup butter
• Pecorino to taste
• Red wine vinegar to taste
• 2 Tbsp olive oil
• About 40 whole fennel fronds
• Salt and pepper to taste
• 1/2 cup smoked ricotta salata
• 1/2 cup pistachios, chopped

instructions for beetroot cavatelli:

1. Cook the cavatelli in boiling water for three to four minutes, until al dente. Reserve pasta water.
2. To make the sauce, combine 1/2 cup pasta water and 1/2 cup butter. Add the diced beets and pasta. Add more butter (to taste), pecorino and a splash of red wine vinegar. Add olive oil, 1/2 of fennel fronds, beetroot puree and salt and pepper to taste.
3. Garnish with grated smoked ricotta salata, pistachios, olive oil to taste, and remaining fennel fronds.