Serves 4 -6
FARRO SPAGHETTI, BEETS, BROWN BUTTER, POPPY SEEDS

I was influenced by two New York women, respected in the food business, for this dish. In Michele Scicolone’s ( my former Brooklyn landlady) book “A Fresh Taste of Italy”, the recipe for Spaghetti with Rubies – the rubies are chunks of roasted beets that are sautéed in olive oil with garlic and red pepper flakes, and Anna Klinger’s, the chef/owner of the legendary Brooklyn restaurant, Al Di La, ravioli stuffed with beets that are tossed in brown butter and poppy seeds, in combination led me to make these spaghetti.
Beets and poppy seeds are typically used together in dishes that you’ll find in the northern Italian regions of Friuli, and Alto Adige.

1 pound red beets, cleaned
1/4 cup olive oil
1/4 cup water
1 pound good quality farro or whole wheat spaghetti
6 tablespoons unsalted butter
1 heaping tablespoon poppy seeds
1 teaspoon kosher salt
1/2 cup pasta water
12 tablespoons fresh, soft goat cheese (see page…)

1. Preheat the oven to 400 degrees F. Place the beets in a glass or ceramic baking dish. Cover with olive oil and water. Bake until a tester easily passes through the beets, about 1 1/2 hours. Let cool. Bring a large pot of salted water to a boil(see page…).

2. Peel the beets. Cut into chunks and add to the bowl of a food processor. Process until a rough puree is achieved. Add the spaghetti to the boiling water and cook according to the package directions.

3. Add the butter to a room temperature 10-inch skillet. Turn heat to high and brown the butter, about 2 minutes. Toast the poppy seeds in the brown butter for another 2 minutes. Add the pureed beets, salt and pasta water to the pan. Stir to fully incorporate.

4. Use a wire mesh skimmer or tongs to remove the pasta and place it directly into the skillet. Stir to combine.

To serve; divide the spaghetti into equal portions and place on warm plates. Use 2 round or oval soup spoons to create little balls or quenelles with the goat cheese and place one on top of each serving.