Rossotelle Mediterranea
In an exclusive collaboration with renowned Croatian chef Matija Bogdan, we introduce Rossotelle with Dalmatian Veal Medley — a refined yet approachable dish crafted to highlight the elegance of our Rossotelle, beetroot-infused tagliatelle from the Superfoodie line. This recipe blends innovation with Mediterranean tradition in a vibrant culinary statement.
At the heart of Chef Bogdan’s vision lies his deep understanding of beetroot: “Beetroot is a powerful ingredient in terms of flavour, but when it’s young, it has a remarkably subtle, earthy taste. Rossotelle pasta preserves that delicate quality beautifully, allowing it to pair harmoniously with the mild, tender flavour of veal. The Dalmatian pancetta lifts the entire dish with its saltiness and smokiness, while the blend of aromatic herbs and Greek yoghurt creates the sensation of being on a Greek island in the heart of the Mediterranean.”
Sautéed onions, garlic, pancetta, and herbs like rosemary, thyme, bay leaf, and marjoram are slowly simmered with veal in rich brown chicken stock. After over an hour of careful reduction, a final swirl of Greek yoghurt adds creamy depth and freshness. The Rossotelle, cooked to perfection, absorbs every layer of flavour — and is finished with a touch of pickled beetroot for brightness and contrast.
Created exclusively for Marodi, this dish is more than a recipe — it’s a culinary journey through Dalmatia and the Aegean, crafted with intention and heart.
Serving:
4
Preparation time:
90 min
Calories per person:
Ingredients
Rossotelle: 350 g
Onion, finely diced: 120 g
Ground veal: 400 g
Dalmatian pancetta, finely diced: 80 g
Garlic cloves: 4 pcs
Parsley leaf: 1
Bay leaf, marjoram, rosemary, thyme: as needed
Brown chicken stock: as needed
Greek yoghurt: 350 g
Salt, dried oregano, pepper: to taste
Preparation instructions:
- Sauté the pancetta until it releases all its fat, then sear the veal in the same fat – season the meat right at the start
- Once the meat is nicely browned, add the onion and cook until translucent
- Add the garlic and herbs, and sauté for another two minutes
- Deglaze with brown chicken stock and simmer for about one hour – occasionally adding more stock as needed
- After one hour, add the dried oregano, parsley leaf, and Greek yoghurt
- Stir in the Rossotelle pasta, previously cooked in salted boiling water for 6 minutes
- Serve with fresh pickled beetroot
Nutritional value:
Carbohydrates: 65.0 g
Proteins: 43.0 g
Fats: 22.9 g
Origin of the recipe:
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