Michel Richard's Beet Soba Bolognese

By ajiann

Ingredients

• 1 small can beets, processed in a food processor and strained
• 1 lb cooked Soba noodles
• 1 lb button mushrooms
• 2 tablespoons corn starch
• 4 oz pancetta
• 2 tablespoons sweet butter
• 1/2 yellow onion, diced
• 4 garlic cloves, minced with a microplane
• Pinch nutmeg
• 1 4oz can tomato paste
• 1/2 cup cream
• 1 teaspoon madras curry
• 1 tablespoon of soy sauce
• 2 tablespoon chives, chopped
• 4 tablespoon parmesan cheese, grated
• Salt & Pepper to taste
• Directions
• Tags: Episode 612, entree, Guest Chef, Soba noodles, Pancetta, noodles, noodle
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Details

Servings 4
Adapted from ming.com

Preparation

Step 1

Wash and dry the button mushrooms. Place them in a food processor. Mix the corn starch into the mushrooms. Process until it’s a coarse paste consistency.

Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown. Add the onion to the pot, and cook until translucent. Using a microplane, mince the garlic directly into the onion and pancetta. Add the mushroom mixture. Add three tablespoons of the beet nectar. You can keep the rest of the beets in the freezer, to use another time. Add the nutmeg, tomato paste, cream, curry, and soy sauce, and cook slowly for 20 minutes. It will thicken like a bolognese. Season with salt and Pepper.

Add the cooked soba noodles. Serve in 4 plates, and sprinkle with parmesan cheese and chopped chives.

Bon appétit!