I cut this recipe out of a magazine and have had it on my pin-board for months, this weekend I finally got around to making it, and it turned out wonderfully. The beetroot turns the spagetti bright pink, and the chèvre and Jamón Serrano (Serrano ham) balance the flavours perfectly.
- spaghetti - good quality, 200g
- chèvre cheese - rolled in ash (or any goats cheese will do), 200g
- beetroots - 2-3, whole
- flat-leaf parsley - 2-3 tbs, chopped
- Jamón Serrano - or prosciutto, 6 slices
- cabernet vinegar - or sherry vinegar, 1tbs
- olive oil -
- salt flakes -
- black pepper - freshly cracked
- Individually wrap the beetroots in foil and bake at 180° for approx 1 hour, or until a skewer passes through easily. Allow to cool, peel, and mash roughly. Drizzle with vinegar and a good glug of oil. Season with salt and pepper.
- Lay strips of Jamon on oven tray and bake until crisp. Break up into smaller strips and set aside.
- Break the spaghetti into thirds and cook until al-dente. Strain and drizzle with a little olive oil and cracked pepper. Toss through seasoned mash and parsley. Crumble over the chèvre and garnish with crispy Jamon. Can be served warm or cold, depending on the weather.