Penoni stuffed with beetroot, anchovies and capers, with herb yogurt
Simple, fresh, and shaped by the Mediterranean landscape. This dish brings together Italian pasta craftsmanship, the natural sweetness of beetroot, and the salty intensity of anchovies and wild capers, finished with a cooling herb yogurt. It is a light yet expressive combination that turns regional ingredients into a refined summer plate, best enjoyed cold. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
COLOR THE PASTA WITH BEETROOT
Cook the Penoni according to the package instructions.
Drain while still hot and immediately mix with the beetroot juice until evenly coated.
Let cool completely.
| 80 g. | dried Penoni |
| 50-70 g. | fresh beetroot juice |
PREPARE THE HERB YOGURT
Place the yogurt in a blender.
Add herbs, roasted pepper, fleur de sel, garlic, lemon zest, and olive oil.
Blend until smooth and homogeneous.
Transfer to a squeeze bottle or small container.
| 80 g. | sheep’s milk yogurt |
| 1-2 tbsp. | finely chopped fresh herbs |
| a pinch | roasted black pepper |
| a pinch | fleur de sel |
| 1 | clove garlic, very finely chopped |
| 1/4 | lemon (zest) |
| 1 tbsp. | olive oil |
MAKE THE ANCHOVY AND CAPER FILLING
Finely chop the anchovies, wild capers, and salicornia vinegar together until you obtain a thick, tapenade-like mixture.
| 3 | anchovy fillets, finely chopped |
| 1 tbsp. | wild capers, finely chopped |
| 1 tsp. | salicornia vinegar |
STUFF THE PASTA
Once the pasta is fully cooled, carefully fill each piece with the anchovy and caper mixture.
HOW TO PLATE
Arrange the stuffed pasta on a plate.
Add the herb yogurt, drizzle with olive oil, and finish with fresh herbs and lemon zest.
