CUORI BARILLA WITH BEETROOT ON PARMESAN FONDUE AND CHIVES
Enjoy Barilla Cuori pasta with a vibrant beetroot sauce and creamy Parmesan fondue, finished with fresh chives for a flavorful touch.
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Cooking tools:
- Saucepan
- Stove
- Blender
- Plastic wrap
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Serving bowl
Ingredients
- 320g of Barilla Cuori pasta
- 50g of finely blended beetroot
- 150g of Parmigiano Reggiano cheese
- 100g of fresh milk
- 30g of extra virgin olive oil
- 1/2 shallot
- salt
- pepper
- 1 small bunch of chives
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