Crimson Beetroot Spaghetti

*Serves 2*

#### **1. The Components**

* **The Pasta:** 200g high-quality spaghetti or linguine.

* **The Crimson Liquid:** 500ml pure beetroot juice, 1 tbsp balsamic glaze, 2 cloves garlic (smashed), 1 sprig of thyme.

* **The Basil Silk:** 1 large bunch of fresh basil (leaves only), 50ml extra virgin olive oil, 1 tbsp heavy cream, a squeeze of lemon.

* **The Parmesan Crown:** 100g finely grated Parmesan (Parmigiano-Reggiano).

* **Tomato Pearls:** 100ml tomato passata, 1 tsp honey, 1 tsp sherry vinegar.

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#### **2. Technical Execution**

**The Parmesan Crisp (The Crown)**

1. Preheat oven to **180°C**. On a silicone mat, create two thin, even circles of grated parmesan.

2. Bake for 5–7 minutes until golden and bubbling.

3. **The Shape:** Working quickly while hot, lift the crisp with a spatula and drape it over a small upturned bowl or a rolling pin. Let it cool completely into a "crown" or "cradle" shape.

**The Basil Silk**

1. Blanch basil leaves in boiling water for **10 seconds**, then immediately shock in ice water (this preserves the neon green color).

2. Squeeze all water out of the basil. Blend with olive oil, cream, and lemon until completely smooth.

3. Pass through a fine-mesh sieve.

**The Crimson Spaghetti**

1. In a wide pan, bring the beetroot juice, balsamic, garlic, and thyme to a simmer. Reduce by one-third.

2. In a separate pot, boil the spaghetti in salted water for **half the time** recommended on the package.

3. Transfer the undercooked pasta into the beetroot reduction. Finish cooking the pasta in the juice, tossing constantly. The starch will bind with the juice, creating a deep purple, glossy coating.

4. Season with salt and a touch of black pepper.

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#### **3. The Plating (Michelin Style)**

1. **The Base:** Pour a small "pool" of the **Basil Silk** in the center of the plate.

2. **The Twirl:** Using a carving fork and a large ladle, twirl a portion of the **Crimson Spaghetti** into a tight, tall cylinder. Slide it off the fork into the center of the basil pool.

3. **The Crown:** Carefully place the **Parmesan Crisp** on top of the pasta tower.

4. **The Details:** Use a squeeze bottle to place 5 tiny dots of **Tomato Reduction** (simmered passata, honey, and vinegar) around the edge of the basil sauce.

5. **The Finish:** Top with microgreens (like micro-basil or amaranth) and a light dusting of "Parmesan Snow" (finely grated cheese).

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### 🧪 Chef’s Note: The "Bleed" Prevention

The biggest risk with this dish is the purple beet juice bleeding into the green basil sauce. To prevent this, ensure your beetroot reduction is syrupy and well-emulsified with a touch of butter or oil before plating. This "locks" the pigment to the pasta.