This is a colorful pasta, made from roasted beets with a sweet aftertaste and a lovely bright color that marries best with cheese sauce and fresh herbs thats show off its beauty. Small beets will impart magenta color; larger beets will impart a darker, almost purplish color. Some of the color will inevitably leach out into the water, but the cooked pasta will still be quite bright.
Since I have redesigned my kitchen and focused on every tiny detail that went into it, now I have another difficult task ahead of me. I need to update all of the contents of the my kitchen. You probably saw the beautiful containers that I posted about, but now I'm on a mission to find functional, yet beautiful appliances that will further enhance the beauty (and purposefulness) of my kitchen. Here's where Savora line comes in. I already had a few pieces from them that I enjoyed, but these next ones are true keepers.
The colander just looks dazzling on my kitchen, especially when I add the colorful fruits, vegetables or pasta to it.
The pizza wheel is similar to a Santoku knife, since its blade has kullens along the sides that create air pockets which helps food fall off the blade easier.
The hand grater can be used in 3 different ways, so it's really 3 tools in one. When the removable container is attached to the Savora Hand Grater it can be used upright - similar to a box grater - or flat on a table. With the container off, the soft casing along the back of the Hand Grater allows you to use it over a bowl or plate as a traditional hand rasp.
You can find Savora in any Bloomingdale's stores near you.
I think these would make a great additions to anyone's kitchen, and that is why I'm happy to provide my reader the opportunity to win each one of these gadgets.
Savora giveaway is now closed. Thank you so much for all your comments!
The winners are:
Shibi Thomas - colander
Julia - hand grater
Leyda Quast - pizza wheel
Congratulations! Please send me your emails, addresses and your favorite color.
Today, because I love my Savora and I want to share them with the world, I’m giving away three Savora products:
one colander, one hand grater, and one pizza wheel,
If you’re interested in winning a Savora tools, just leave in a comment section - what do you think about Savora product and which one is your favorite?
For a better chance to win follow Cooking Melangery and Savora on Pinterest.
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Giveaway ends on Sunday, November 9th, 2014 at 8:59 PM EST. Good luck!!
Note: The beets can be roasted up to 2 days in advance. Trim and peel them, then store in an airtight container in the refrigerator until needed. You can also roast additional beets at the same time, which can be sliced and used in salads.
Makes: about 6 servings
For the pasta:
- 2 cups all-purpose flour
- 4 very small beets
- 1-2 Tbsp. olive oil for the beets
- 2 large eggs
- 1 egg yolk
- 1 Tbsp. olive oil
- 1 tsp salt
- 4-5 sausages, cut in cubes (I used spiced apple chicken sausages)
- 1 red bell pepper, diced
- 3-4 garlic cloves, minced
- 1/2 cup white wine
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- salt and freshly ground pepper to taste
- 2 Tbsp. cream
- 3-4 Tbsp. parmesan cheese, plus some to serve
- 2 Tbsp. crumbled blue cheese
- fresh chives to serve
Preheat an oven to 365°F.
Put the beets in a baking dish and drizzle with the olive oil, turning them to coat well. Cover with foil and roast until the beets are easily pierced with a fork, about 50 minutes to an hour. Remove from the oven. When the beets are cool enough to handle, peel and coarsely chop them.
Knead on low speed until the dough is soft and smooth, 5 to 8 minutes. Turn the dough out onto a lightly floured surface and shape into a ball. Return the dough to the bowl, cover with plastic wrap and let rest, for about 1 hour.
When ready, roll out the dough using your pasta machine according manufacture’s instructions. If you don’t have a pasta machine, you can roll it out by hand with a rolling pin. Make sure to flour the pasta very well after you cut it to prevent from sticking. You may dry your pasta for later using pasta dryer.
Bring a large pot three-fourths full of salted water to a rolling boil over high heat. When the water is boiling, stir in the pasta and cook until al dente, 3 to 4 minutes. Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Add the sausage and cook, stirring frequently, 5 minutes. Add the red pepper and garlic, cook a couple of minutes more. Add the white wine, and season with salt and pepper.
Drain the pasta and transfer to to the pan with the sausage and toss well. Add the cream, parmesan cheese and butter, mix well. Cook for two more minutes. Transfer to a warmed serving bowl. Sprinkle with the blue cheese, parmesan cheese, fresh chives and serve immediately.
Disclosure: This giveaway is sponsored by Savora.