Piccata with beetroot spaghetti

Piccata with beetroot spaghetti

Total: 35 min. | Active: 35 min.
Nutritional value / people: 941 kcal
, Fat: 44 g
, Carbohydrate: 72 g
, Protein: 60 g

Beetroot is blended together with cooking water, vinegar and oil, and then mixed together with the pasta to make this pink spaghetti.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To cook the spaghetti

350 g spaghetti
salted water, boiling
250 g boiled, diced beetroot
2 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper to taste

Toast the pumpkin seeds.

30 g pumpkin seeds

Piccata

4 eggs
80 g Sbrinz
80 g flaked almonds
8 pork cutlets (e.g. loin, approx. 60 g each)
½ tsp salt
3 tbsp white flour
clarified butter for frying
a little cress
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How it's done

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To cook the spaghetti

Cook the spaghetti in salted water until al dente, set aside 200 ml of the cooking water, drain the spaghetti.

Puree the beetroot along with the cooking water, vinegar and oil.

Mix the spaghetti with the beetroot puree, season, cover and set aside.

Toast the pumpkin seeds.

Toast the pumpkin seeds in a frying pan without adding any oil, set aside.

Piccata

Mix the eggs and Sbrinz, stir in the almonds.

Salt the meat, toss in the flour and then in the cheese mixture.

Heat a little clarified butter in a non-stick frying pan. Fry the meat in batches over a medium heat for approx. 2 mins. on each side, keep warm.

Plate up the spaghetti and piccata, sprinkle with the cress and pumpkin seeds.

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