Beetroot / lamb's lettuce / goat's cheese / pasta

Ingredients for 5 servings:

• 2 g fresh yeast
• 2 tsp salt
• 1 tsp sugar
• 250 ml water, cold
• 50 ml olive oil
• 500 g wheat flour type 00
• 0.33 jar tomato(s), dried
• ½ tsp coarse sea salt
• olive oil
• 2 beetroots, at least 500 g
• 100 g lamb’s lettuce
• 1 handful of walnuts
• 9 tbsp olive oil
• 4 tbsp apple cider vinegar
• 1 ½ tsp Dijon mustard
• 1 ½ tsp honey
• salt and pepper
• 250 g goat cheese (Brie or Camembert)
• 150 g guanciale
• 1 pear(s), ripe
• 1 shot of pear juice
• 2 tbsp, heaped cream cheese
• salt and pepper
• 300 g wheat flour type 00
• 100 g Semola di grano duro rimacinata (durum wheat semolina)
• 4 eggs
• 2 pinches of salt
• 1 tbsp olive oil
• 50 ml beetroot juice
• 2 egg yolks
• 250 g wheat flour type 00
• 50 g Semola di grano duro rimacinata (durum wheat semolina)
• 1 pinch of salt
• 1 tbsp, leveled olive oil

Instructions

Working time approx. 2 hours 20 minutes; Rest time approx. 1 day 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 3 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 16.01.2025

For the focaccia, weigh out the flour and crumble in the yeast. Dissolve the salt in the cold water. Mix the flour and yeast with the dough hook of a food processor, slowly adding the salted water. Add the sugar and olive oil and knead everything into a smooth dough for 5-8 minutes. Let it rise for two hours at room temperature. Then let it rest in the refrigerator for 20 hours. Two hours before further processing, remove from the refrigerator and bring to room temperature. Place the dough in an oiled baking dish and gently press into shape. Let it rise for another 30 minutes. Chop the sun-dried tomatoes and spread them on the dough together with the coarse sea salt. Lightly press in the toppings with your fingertips. Bake at 180°C (top/bottom heat) for approx. 25 minutes. Once cooled, brush with olive oil. For the vinaigrette, mix all the ingredients together and season to taste. For the carpaccio, peel the beetroot and cut into thin slices or grate it. Marinate with the vinaigrette and chill until ready to serve. Wash the lamb’s lettuce thoroughly and toss with the vinaigrette. Roast the walnuts in a dry pan until lightly browned. Roughly chop and add to the lettuce and beetroot. For the ravioli filling, mix the goat cheese and cream cheese until smooth. Cut the guanciale into small cubes and fry until crispy. Drain off any excess fat. Cook the pear with a dash of pear juice over low heat. Mix all ingredients together, season with salt and pepper, and chill. For the ravioli dough, knead the individual ingredients into a smooth dough. Wrap in cling film and let rest for 30 minutes. Cut into strips and roll out the light and dark dough together using a pasta machine to create a striped pattern until the desired thickness is reached (speed 3-5). Lay out the dough and place the filling on top using teaspoons. Brush the edges with water and place a second sheet of dough on top. Cut out the ravioli, press the edges firmly, and make sure no air bubbles form. Cook the ravioli in boiling water for about five minutes. Svenja prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 5 in Düsseldorf on Thursday, January 16, 2025.