The recipe for roasted red buttons in Franco Aliberti's "Zero Waste" menu with Gavi DOCG
The one dish
ROASTED RED BUTTONS
Pairing GAVI Riserva
Ingredients
For the dough
250 gr 00 flour
150 gr beet
precooked
50 gr water
salt qb
For the stuffing
350 gr leftover roast
100 gr cheese
grated
1 bunch of sage
1 bunch of thyme
extra virgin olive oil
qb
lemon
salt and pepper to taste
Proceedings
In a blender, blend the beet with water and a pinch of
salt until creamy
Mix the beet cream into the flour, helping yourself
first with a fork, then knead with your hands until
obtain a smooth, elastic dough; flatten and cover with
plastic wrap; let rest in the refrigerator for 15 minutes
Blend the roast meat with the egg; it should result in a
fine, homogeneous mixture
Add grated cheese, chopped thyme, salt and pepper
Divide the dough in half, roll out with a rolling pin on a
floured surface until you obtain 2 rectangular sheets and thin
a few millimeters
Fill one of the rectangles with the filling, arranging it in rows
about 3 cm apart, then overlap the other
pastry rectangle and make the ravioli in the shape of buttons
Cook the buttons in plenty of salted water for 2-4
minutes
Drain them and toss them in an emulsion of butter and water
flavored with sage; if you have any roast stock left over
add it as well
Complete the dish with pepper and lemon peel
grated
