Drunken Tuscan Spaghetti with Golden Beets, Brown Butter & Hazelnuts
Try this Drunken Tuscan Spaghetti with Golden Beets, Brown Butter & Hazelnuts recipe
Try this Drunken Tuscan Spaghetti with Golden Beets, Brown Butter & Hazelnuts recipe
- salt and pepper
- 2 tbsp. olive oil
- 4 tbsp. butter
- 1 large shallot finely chopped
- 2 large cloves garlic finely chopped
- 1/2 cup blanched hazelnuts chopped
- 2 large or 3 medium golden beets scrubbed and trimmed (if the tops are pretty, i like to save them to add to salads)
- 1 scant tsp. acacia or other mild honey
- 12 oz. spaghetti
- 12 large sage leaves
- 1 bottle italian medium-bodied white or orange wine
- about 3/4 cup freshly grated parmigiano-reggiano plus more for passing
- Carbohydrate 1.263 g
- Cholesterol 971.8 mg
- Fat 393.6322 g
- Fiber 0.0629999971389771 g
- Protein 4.0328 g
- Saturated Fat 235.91419 g
- Serving Size 1 1 Serving (482g)
- Sodium 2641.41028645833 mg
- Sugar 1.20000000286102 g
- Trans Fat 26.40025 g
- Calories 3484 calories
Step-by-step
- Preheat the oven to 350°F. Place the nuts on a small baking sheet and bake until brown and fragrant, about 4 minutes. Let cool.
- Bring a large pot of water to a boil for the pasta.
- Using the side of a box grater with large holes, grate the beets. (I rub my hands with olive oil first so the beet juice doesn’t stain, and I grate on a plastic board, not a wooden cutting board.)
- In a large, wide skillet, heat the oil, two turns of the pan, over medium-high. Add the grated beets and season with salt and pepper. Add the shallot and garlic, drizzle with the honey and cook, stirring often, until the beets soften, about 5 minutes.
- Salt the pasta water, add the spaghetti and cook until just a few minutes shy of al dente, about 5 minutes.
- In a small skillet, melt the butter over medium heat. When the butter bubbles, add the sage leaves and cook until crispy, about 5 minutes. Remove the brown butter from the heat. Transfer the sage to a paper towel and let cool.
- Add the bottle of wine to the beets and bring to a boil. Cook until slightly reduced, about 3 minutes.
- Drain the pasta and add to the beet mixture. Cook, tossing often, until the spaghetti is al dente, about 3 minutes more. Add the brown butter and about 3/4 cup cheese; season the pasta and mix together.
- Serve the pasta in shallow bowls topped with the hazelnuts and sage. Pass more cheese at the table.
A Busy Mom's Culinary Escape: Drunken Tuscan Spaghetti
Life as a working mom is a whirlwind of schedules, deadlines, and never-ending to-do lists. Finding time for myself, let alone a gourmet meal, often feels like a distant dream. But this week, amidst the chaos of school pick-ups, work emails, and grocery shopping, I carved out a precious hour to indulge in a little culinary therapy. And let me tell you, this Drunken Tuscan Spaghetti was exactly the escape I needed.
The recipe itself is surprisingly simple, a testament to the fact that sometimes the most satisfying dishes are the ones that don't require hours of painstaking preparation. The vibrant golden beets, earthy hazelnuts, and the fragrant sage, all bathed in the rich warmth of brown butter and a generous splash of Italian white wine – it was a symphony of flavors that danced on my palate. It's not just a meal; it's a moment of quiet bliss amidst the everyday storm.
The process of making this dish was therapeutic. The simple act of grating the beets, feeling the earthy texture beneath my fingertips, was surprisingly grounding. The aroma of the browning butter and the simmering wine filled my kitchen with a comforting warmth, creating a small sanctuary in the middle of my busy day. It was a reminder that even in the midst of the whirlwind, there's always room for a little self-care, a little pleasure, and a truly delicious meal.
More than just a meal, it was a reminder: Life is about balance. It's about finding moments of joy and peace within the everyday chaos. And sometimes, that moment is found in the simple act of preparing and savoring a truly delicious meal. This Drunken Tuscan Spaghetti is more than just a recipe; it's a reminder to take a breath, to savor the small moments, and to appreciate the simple pleasures in life.
The beauty of this recipe lies in its versatility. Feel free to adjust it to your liking. Perhaps you prefer a different type of wine, or you might want to add some chili flakes for a bit of a kick. The possibilities are endless! The important thing is to make it your own, to adapt it to your taste and your mood. Let this recipe be your inspiration to create your own moments of culinary joy.
So, if you're a busy woman, a working mom, or simply someone who appreciates a quick, yet incredibly flavorful meal, I highly recommend trying this Drunken Tuscan Spaghetti with Golden Beets, Brown Butter & Hazelnuts. It's a perfect weeknight dinner that will leave you feeling nourished, satisfied, and perhaps, a little bit more peaceful.
Beyond the recipe: This dish also taught me the importance of using high-quality ingredients. The fresh, vibrant beets were the star of the show, and the nutty hazelnuts added a delightful crunch. The good quality wine added an unexpected depth of flavor that elevated the entire dish. The simplicity of the recipe allowed the natural flavors of the ingredients to shine through, reminding me of the beauty of fresh, seasonal produce.
A final thought: This dish isn’t just about the food; it’s about the experience. It’s about slowing down, taking your time, and enjoying the process of creating something beautiful and delicious. It’s a reminder to appreciate the small things, to find joy in the everyday moments, and to indulge in the simple pleasures that life has to offer. This dish has become my new go-to recipe for those moments when I need a little escape, a little self-care, and a truly delicious meal.
