-
- Prep
- 45 min
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- Total
- 55 min
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- Serving
- 3
Barbabietola e Bocconcini
Ingredients
For the pesto all Genovese
- 100 g of basil
- 20 g of toasted pine nuts
- 20 g of Saputo Very Fine Shredded Parmesan cheese
- 125 mL of extra virgin olive oil
- 1 clove of garlic
- Kosher salt to taste
For the salad
- 200 g of Saputo Cocktail Bocconcini
- 100 g of baby golden beets
- 100 g of baby candy cane beets
- 60 mL of olive oil
- 10 mL of white wine vinegar
- 6 leaves of basil (torn)
- Salt, sea salt, pepper & black pepper (to taste)
Directions
For the pesto all Genovese
- Combine all ingredients except Parmesan in a food processor pulsing and scraping down the sides until well incorporated and smooth.
- Once smooth start pulsing in the Parmesan just until it's incorporated.
- Remove pesto from food processor and use at once or store in the refrigerator under olive oil for up to two weeks.
For the salad
- Season beets with salt and pepper and toss with half of the olive oil. Place them in a roasting pan and cover with foil paper.
- Roast in an oven at 400°F until a golden colour appears. Let cool.
- Once cooled to room temperature cut the beets in half and in a large mixing bowl add the rest of the olive oil, 40 g of pesto, white wine vinegar, Cocktail Bocconcini, and torn basil.
- Season with sea salt and cracked black pepper and toss everything together.
- Place in desired serving dish. Garnish with your favourite herb.
A recipe developed by our chef collaborator @rob_gentile
get to know our chef collaborator
Rob Gentile @rob_gentile
Over the years, Chef Rob Gentile has made his mark on the Canadian culinary scene by developing a refined and professional approach to Italian-inspired cuisine. As the Chef of the critically acclaimed Buca restaurants, he has created a welcoming and creative culinary program with strong appreciation for seasonal ingredients and classic technique. His restaurants have garnered a notable following and earned critical acclaim as some of the best in the country and Torontonians can hardly wait to see what Chef Rob Gentile has to offer next.
