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Tsarina style sconcigli


To make this recipe, the red beet must be steamed or boiled. It should be cut into even-sized thin julienne strips and dried lightly to prevent its characteristic colour from staining the pasta excessively.


Wash the vegetables carefully and cut the celery, leek, Tropea onion and the red beet into even-sized julienne strips. Melt the butter in a saucepan on a high flame and let the julienne vegetables brown. For this procedure add a little water to the vegetables, if necessary, and as soon as it has evaporated, add the speck also cut into julienne strips. Brown and pour on the vodka. Season with salt and pepper and flavour with chopped dill. Cook the pasta in plenty of boiling, salted water. Drain when it is "al dente", following the cooking times given on the packet. Add the pasta to the pan with the sauce and sauté with the Emmental cheese also cut into even-sized julienne strips.

Ingredients for 4 people
400 gr Sconcigli
80 gr butter
80 gr white celery
40 gr leek
40 gr Tropea onions
200 gr red beet
120 gr Emmental cheese
80 gr speck
leaves dill
2 cl vodka

Big shapes – Bronze drawn

874 Sconcigli

874 Sconcigli874 Sconcigli confezione
Average nutritional values for 100gr pasta
Energy 353 Kcal - 1499 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g