Andy Lorimer, Head Chef at the Apex European Hotel in Edinburgh, tells us how to make Beetroot Tagliatelle - his all time favourite dish when he dines at Metro West End.
Andy enjoys making (and eating) this dish as the fresh homemade pasta is colourful and the garlic mushrooms and Parmesan cream gives the dish a fusion of great flavours. Add some chorizo to this dish to give a smoky flavour.
Andy's Beetroot Tagliatelle Recipe
To make the pasta:
50g plain flour
salt and pepper
Blitz together beetroot and egg then pour into the flour. Leave in fridge to rest until it starts to harden. Use pasta machine to roll out the pasta, then through cutter to make tagliatelle.
To make the sauce:
1 clove of garlic
half pint of double cream
Slice the mushrooms and garlic. Put into a pan with a splash of olive oil, add the cream and reduce. Add Parmesan shavings and season to taste. Boil water in a pan with a pinch of salt. Once boiling, add pasta and cook for 3-4 minutes. Drain the pasta then toss through the sauce. Serve whilst hot.