Beetroot Tagliatelle with Fairview Goats Feta Cream Sauce and Braised Leeks

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This beetroot tagliatelle just has the most amazing colour ever and serving it with the bright green braised leeks makes for a food colour fest! This is a perfect autumn dish, perfect served on one of those perfect autumn nights. I paired the pasta with the Fairview Oom Pagel Semillon 2010, which has become one of my favourite white wines.

This wine has a wonderful back story. Oom Pagel, a descendant of the Malay Slaves brought to the Cape by the Dutch, was born at Fairview.  His 12 children was also born on the farm some who still work at Fairview today.  To honour his name Fairview named this wine after him.


Beetroot Tagliatelle with Fairview Goats Feta Cream Sauce and Braised Leeks

Serves 4

For the Dough:

(Adapted from Martha Stewarts Beet Pasta Recipe)

Makes approximately 400g of dough

300g Beetroot washed and without greens

2 teaspoons olive oil

Coarse salt

2 large eggs

1 large egg yolk

2 1/2 cups all-purpose flour, plus more for dusting

  • Preheat oven to 180 degrees Celsius. Toss beets with oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub beets with paper towels to remove skins. Puree in a food processor (you should have 1/2 cup puree).
  • Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
  • Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Place on a piece of parchment and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
  • Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine’s widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
  • Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a pasta roller). The dough will stretch to about 20cm long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
  • Run the pasta sheets through a tagliatelle attachment and hang on a wooden rod to dry overnight. This will ensure the pasta retains is vibrant red colour.

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For the Braised Leeks:

600g Baby Leeks, washed and thinly sliced.

80 g Butter

Salt and Pepper

  • Heat the butter in a medium heavy bottomed pan with a close fitting lid till melted.
  • Turn down the heat to a lower setting and add the leeks, salt and pepper to taste. Braise the leeks for a few minutes while stirring then put the lid on the pot.
  • Keep braising the leeks with the lid on the pot, stirring occasionally till they are soft. Approximately 20 minutes. You want the leeks to retain their vibrant green colour and not fry golden brown.

For the Goats Feta Cream Sauce:

500 ml Cream

1 packet Fairview Goats Feta

2 Garlic Cloves finely chopped

Pinch Salt & Pepper

  • Place the cream in a sauce pan and heat with the garlic till boiling. Turn down the heat and add the crumbled goats feta, salt and pepper constantly stirring.
  • Reduce the sauce with one third.

Cooking the Pasta:

Homemade pasta cooks much quicker than store bought pasta. Cook only for 4-6 min till al dente. Top with goats feta cream sauce and finally the leeks. Pair with Fairview Oom Pagel Semillon.

Fairview Oom Pagel Tasting Notes:

Limpid golden green in the glass, with hints of glazed orange and sweet pea blossoms on the nose. This wine shows lovely structure and your whole mouth is entranced by its beautiful balance

Winemaking: 50% of the grapes were fermented in 2/3rd fill french oak for 9 months on their lees with batonage weekly (stirring of the lees) to optomize interaction of the lees and the juice. While the other 50% was tank fermented in stainless steel. After fermentation the wine was blended together and allowed to gently integrate for two months before being lightly filtered and bottled.

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