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A very good friend of ours recently treated us to a beetroot carpaccio, which inspired us to create this salad. We currently serve it as a starter with every dinner and our guests love it. It looks super pretty with all the bright colours and tastes delicious to boot. We like to serve this salad with sourdough bread and a chilled glass of Chardonnay. Bon appétit!
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
One ovenproof dish (holding approx. 1 ½ l)
How it's done
Place the tomatoes, oil and balsamic in the prepared dish, season and mix well.
Roast for approx. 20 mins. in the centre of an oven preheated to 200°C.
Cook the pasta in boiling salted water until just al dente, add the asparagus for the final minute. Drain the pasta and asparagus. Mix the pasta and asparagus with the cooking juice from the cherry tomatoes, plate up and shape into nests, garnish with the cherry tomatoes, burrata and micro greens.
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