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- Piccata with beetroot spaghetti
Piccata with beetroot spaghetti
Nutrition facts per serving:
- Energy in kcal about 941
- Fat about 44g
- Carbohydrates about 72g
- Protein about 60g
This is needed
This is needed
for 4 people
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To cook the spaghetti
- salted water, boiling
- 350 g spaghetti
- 250 g boiled, diced beetroot
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- salt and pepper to taste
Toast the pumpkin seeds.
- 30 g pumpkin seeds
Piccata
- 4 egg
- 80 g Sbrinz
- 80 g flaked almonds
- 0.5 tsp salt
- 3 tbsp white flour
- 8 pork cutlets (e.g. loin, approx. 60 g each)
- clarified butter for frying
- a little cress
And that's how it's done
And that's how it's done
To cook the spaghetti
Cook the spaghetti in salted water until al dente, set aside 200 ml of the cooking water, drain the spaghetti.
Puree the beetroot along with the cooking water, vinegar and oil.
Mix the spaghetti with the beetroot puree, season, cover and set aside.
Toast the pumpkin seeds.
Toast the pumpkin seeds in a frying pan without adding any oil, set aside.
Piccata
Mix the eggs and Sbrinz, stir in the almonds.
Salt the meat, toss in the flour and then in the cheese mixture.
Heat a little clarified butter in a non-stick frying pan. Fry the meat in batches over a medium heat for approx. 2 mins. on each side, keep warm.
Plate up the spaghetti and piccata, sprinkle with the cress and pumpkin seeds.
