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Giuseppe Parisi

Spelt Fusilli with Red Beets, Gorgonzola Cheese and Walnuts

strobist info: Canon 580ExII in Lastolite Ezybox facing the camera behind the food at 45° @ 1/2; Canon 430ExII in shot-thru umbrella under the camera and facing the food at 90° @ 1/8. Triggered via Skyport.

Food Stylist: Federica Iaccio

I finally got to try out my wonderful Xmas present that I was given by my girfriend: a magnificent Lastolite Ezybox. Man, I love that girl!
The quality of light is superb and selective and I decided to try something new in the kitchen that would really catch the eye.
This recipe is delicious and it can be the perfect first course for the upcoming Valentine dinner.
A big thanks goes to my Federica who helped me with the design and the style of the course.

Spelt Fusilli with Red Beets, Gongorzola Cheese and Walnuts

500g Organic Spelt Pasta (Fusilli or any other shape you desire)
250g Fresh Red Beets
250g Gorgonzola Cheese
Walnuts - shelled and crushed
olive oil
red hot pepper

Peel the beets and boil them until tender. Cut the beets into small cubes.
Start cook the pasta in salted boiling water.
Generously pour olive oil into a sauce pan and saute the onion with the beets and some red hot pepper. Blend the mixture using a hand-blender. Add some pasta's water to better blend until smooth but saving some cubes to decorate. Add half the Gorgonzola cheese to the red sauce and stir until it melts.
Drain the pasta very "al dente" and pour it into the sauce pan on heat. Mix quickly and let the pasta incorporate the sauce.
Serve with a dollop of the remaining Gorgonzola cheese on top and sprinkle with crushed walnuts.

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