Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 45

Use baby beetroot if possible – golden or red. If they are very small, blanch them whole and unpeeled (just washed) in 500ml each of white wine and white wine vinegar and 2 tablespoons of salt for about 10 minutes, until just soft. Drain and, while still warm, peel and cut into halves, quarters or cubes, as you like. Put into sterilised jars and cover with light extra-virgin olive oil. Make sure the oil covers the beetroot completely and seal. Keep for up to 3 months in the fridge.

If you can find only large beetroot, cook them whole and unpeeled in salted water until just soft (don’t add any vinegar to the water at this point, as the beetroot will take a couple of hours to cook and during that time the vinegar would flavour it too strongly). Keep topping up the water level as necessary. When the beetroot are cooked, let them cool, then peel and cut into cubes, etc. Because larger beetroot can taste more bland than small ones, you need to work a bit harder at bringing out their flavour. So, put the pieces into a bowl and cover with white wine vinegar, then leave in the fridge for a couple of days. Lift them out of the vinegar and place in a sterilised jar. Top up with enough extra-virgin olive oil to cover and seal. Store as before.