Beet Malfatti With A Truffled Lemon Butter Sauce

1. 1

   Bring water to a boil and add the beets (no stem or leaves). Let them cook for about 25minutes, strain, and remove the skin.

2. 2

   Cut the beets into pieces and put them in a food processor, along with the ricotta cheese, parmesan and egg yolk.

3. 3

   Put the mixture into a bowl and add 150 grams of the cornstarch. Add salt and pepper to taste.

4. 4

   n a separate bowl beat the egg white until it becomes stiff and fold it into the mix. You'll see that it doesn't become a dough, but remains sticky. That's how it is supposed to be, don't worry! If you add any more cornstarch, they'll come out chewy and firm.

5. 5

   Dust the remaining cornstarch over a clean surface and put water to boil. With a tablespoon grab small amounts of the mixture, drop over the flour and roll so that they dont stick to your fingers. They should be shaped into logs.

6. 6

   Once you have finished forming them, put them in the boiling water. With a slotted spoon or skimmer remove the ones that begin to float.

7. 7

   Start off by mincing the onion and sauteing it in a pan with some olive oil. Don't let it get too golden or burnt. After a few minutes add the butter, rosemary, garlic powder, and lemon juice. Optional: add a little white wine or more butter if desired.

8. 8

   Cook for about 20 minutes and serve over the beet malfatti with a dash of truffle oil. Put a little parmesan on top and brulee it for an extra touch!

* Per serving · 4 servings · Values may vary.