Beet malfatti with a truffled lemon butter sauce

Directions

1. Beet Malfatti
2. Bring water to a boil and add the beets (no stem or leaves). Let them cook for about 25minutes, strain, and remove the skin.
3. Cut the beets into pieces and put them in a food processor, along with the ricotta cheese, parmesan and egg yolk.
4. Put the mixture into a bowl and add 150 grams of the cornstarch. Add salt and pepper to taste.
5. n a separate bowl beat the egg white until it becomes stiff and fold it into the mix. You'll see that it doesn't become a dough, but remains sticky. That's how it is supposed to be, don't worry! If you add any more cornstarch, they'll come out chewy and firm.
6. Dust the remaining cornstarch over a clean surface and put water to boil. With a tablespoon grab small amounts of the mixture, drop over the flour and roll so that they dont stick to your fingers. They should be shaped into logs.
7. Once you have finished forming them, put them in the boiling water. With a slotted spoon or skimmer remove the ones that begin to float.

1. Truffled lemon butter sauce
2. Start off by mincing the onion and sautéing it in a pan with some olive oil. Don't let it get too golden or burnt. After a few minutes add the butter, rosemary, garlic powder, and lemon juice. Optional: add a little white wine or more butter if desired.
3. Cook for about 20 minutes and serve over the beet malfatti with a dash of truffle oil. Put a little parmesan on top and brulée it for an extra touch!