Michel Richard Beet Soba Bolognese

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and dry the button mushrooms. Place them in a food processor. Mix the corn starch into the mushrooms. Process until it’s finely chopped.
  • Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown.
  • Add the onion to the pot, and cook until translucent. Using a microplane, mince the garlic directly into the onion and pancetta. Add the mushroom mixture. Add three tablespoons of the beet puree.
  • You can keep the rest of the beets in the freezer, to use another time.
  • Add the nutmeg, tomato paste, cream, curry, and soy sauce, and cook slowly for 20 minutes. It will thicken like a bolognese. Season with salt and Pepper.
  • Add the cooked soba noodles and sprinkle with parmesan cheese and chopped chives.
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