Scoiattolo
A velvety cream of beetroot welcomes ravioli with a creamy heart of Parmigiano. Bright colours and strong taste come together in an elegant and enveloping
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Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Colander
- Ladle
- Grater
- Measuring cup
- Wooden spoon
- Mixing bowl
Ingredients
- 1 pack (200g) Perline with Parmigiano Reggiano PDO
- 2 cooked beetroot
- 1/2 leek
- 50g Parmigiano Reggiano
- 8dl vegetable broth
- 50g chopped pistachios
- to taste extra virgin olive oil
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