Dragon’s Blood

2 comments

… But don’t worry, it didn’t get hurt!

When I was a little girl – even then I had a passion for culinary messes – one of my favorite books was a wonderful illustrated witches’ recipe book: the ingredients ranged from nails cut in full moon nights, to cat’s eggs, from bald women’s dandruff, to purple dragon’s blood! I couldn’t resist the temptation to name this way this simple recipe, with… beets!

Ingredients:
(serves 1)
1 beetroot
shoyu
extra virgin olive oil
hot pepper to taste
80 gr of pasta

Method:
Boil the beetroot with its skin, until you’ll able to pierce it easily with a fork, then let it cool. Remove the skin and puree the pulp quickly, add oil, shoyu, hot pepper. Cook pasta, drain it and then put it back into the cooking pot, in which you have poured the beeroott cream. Stir quickly and serve. Enjoy it!

Chef: Marianna S from VeganBlog

  1. acorn 7 September 2011 at 07:17

    ha ha!! this is so nice, perfet for kids 🙂 your book must have been wonderful


  2. EleonoraNW3 8 September 2011 at 07:17

    this would be very nice for Halloween as well!! sounds tasty, I wish I had that book



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