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Linguini recipe with beetroot cream, tuna and black garlic

For the linguini recipe with beetroot cream, black garlic, tuna, zucchini, capers and feta we will need:

1 pack of linguine (total) *
3-4 green zucchini
Rakomelo or brandy
2 cloves Black garlic Genuine Tastes
Fish dough or 1 cube of vegetables
3 tablespoons turmeric
1 lime
Salt and pepper

For the beetroot cream we need:

5 medium beets
1 Meggle20% whipping cream
2 cloves Black garlic Genuine Tastes
Salt and Pepper

Execution – Preparation of materials:
Cut the backs of the zucchini in the shape of sticks, put the tuna in lime juice and chop the dill.
Put olive oil in a pan over high heat and let it burn. Add the zucchini, tuna and capers and sauté.
Add the black garlic, turmeric, salt, pepper and stir. Once they get colored, we extinguish the brandy with rakomelo and flame it so that the alcohol evaporates. Pour the fish broth or cube, the juice from the lime and let it fall. Remove the pan from the heat as soon as it drinks its liquids.
For the beetroot cream with linguine
Put the beets on aluminum foil and sprinkle with coarse salt, wrap them and then put them in the oven for 30-40 minutes.
After removing them from the oven, remove the skins and cut them into a dough shape.
Place the beets in the multi together with half the cream and make a pulp
Pour the pulp into another pan, add the rest of the cream and the black garlic and let it boil.
After we have boiled and strained the linguine for 8 minutes, we throw it in the pulp and we mix it so that the pasta is colored and we mix it well with gentle movements. Let it boil for 2 minutes with the bazaar cream.

Put the linguine in a bag or place it on the plate. Top with the zucchini, capers and feta. Before serving, add a little dill to flavor

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