Beetroot dumplings on taleggio fondue

Name: Beetroot dumplings on taleggio fondue
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Precooked beets 1 cup; Type 0 flour 1 cup; Potatoes 0.75 lb; Salt 1 tsp; Arugula to taste; Extra virgin olive oil to taste; Milk ½ cup; Taleggio cheese 3.5 oz

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

The beetroot dumplings on Taleggio fondue are a first course dish that harmoniously combines flavors, colors, and textures. The fresh beetroot pasta blends the sweet and earthy taste of beetroot, which dyes the dumplings a vibrant ruby color, with the delicacy of potatoes, forming a soft and light dough. The arugula, added in the pan with the dumplings, adds a fresh and slightly spicy note, while the creamy and velvety fondue completes the dish with its intense and enveloping flavor. This recipe is perfect for an elegant dinner or a special occasion where you want to impress with a refined and visually appealing dish.

If you are looking for more recipes with beetroot, don't miss:

Beetroot dumplings with cherry tomatoes and stracciatella
Beetroot dumplings
Red beet frittata
Beetroot croquettes
Beetroot pesto
Beetroot hummus
Beetroot and avocado tartare

INGREDIENTS

For the dough: Precooked beets 1 cup (200 g); Type 0 flour 1 cup (130 g); Potatoes 0.75 lb (350 g); Salt 1 tsp

For the seasoning: Arugula to taste; Extra virgin olive oil to taste

For the fondue: Milk ½ cup (100 g); Taleggio cheese 3.5 oz (100 g)

Preparation

How to prepare Beetroot dumplings on taleggio fondue

Cook the potato in boiling water 1 for about 30 minutes or until soft. Meanwhile, blend the cooked beetroot 2 until you get a smooth mixture 3.

Mash the potatoes on the work surface 4, add the beetroot 5, a pinch of salt, and the flour 6.

Knead 7 until a dough is formed 8. Cut the dough into pieces 9 to make it easier to work with.

With a little flour, create cords with a diameter of about 3/4 inch 10 and cut them to form the dumplings 11. Plunge them into plenty of boiling salted water 12 and cook for a few minutes.

Drain them and transfer them to a pan with a drizzle of oil 13, add the arugula 14, and sauté for a few minutes 15.

Meanwhile, prepare the fondue by placing the milk in a small pot 16, add the Taleggio cheese 17, bring to a boil 18, and let the cheese melt completely.

Pour the fondue onto the bottom of the plate 19, add the dumplings 20. Your beetroot dumplings on Taleggio fondue are ready to be served 21.

Storage

We recommend consuming the beetroot dumplings on Taleggio fondue as soon as they are ready, but if there are leftovers, they can be stored in the refrigerator, in a closed container, for 2 days. Reheat them in a pan over low heat, adding a little milk or cream to the fondue to restore creaminess to the dish.