I love showing off with this recipe because I like the way the pink beetroot shows through the fine pasta and how the black poppy seed butter sauce, challenges your taste buds.
1 tbs crushed poppy seeds
60g grated Pecorino Sardo cheese
1-2 tbs breadcrumbs
a few gratings of nutmeg
pinch of salt and black pepper
Start by preparing the dough and while it is resting, prepare the filling.
For the filling, boil beetroot in salted water till soft, drain, peel and mash with a fork. Melt butter in frying pan over medium heat. Add 1tbs breadcrumbs and cook for a few minutes to reduce excess moisture. Place the beetroot in a bowl add ricotta, egg and a generous amount of nutmeg, season and mix well.
If the filling is too soft, add more breadcrumbs. Let beetroot filling rest and firm up while you roll out the pasta.
Once you have filled your Pasta with the beetroot mix, cook the Casunziei in plenty of boiling salted water for 3 to 5 minutes – they are ready when they rise to the surface.
Meanwhile, melt the butter with the poppy seeds in a non-stick frying pan over medium heat until the butter is very hot and foaming, don’t let it burn. Lift out the Casuziei using a slotted spoon and place on warm plates. Sprinkle with Pecorino Sardo and dress with melted butter and poppy seeds.