TONDA DI CHIOGGIA with goat cheese

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Martin Zwick
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Joined: July 3rd, 2009, 1:20 am
Location: Berlin

TONDA DI CHIOGGIA with goat cheese

#1 Post by Martin Zwick » November 4th, 2019, 12:11 pm

I discovered this italian beetroots called Tonda di Chioggia in my organic shop. I have to say much more delicious, much more sublime and much more elegant than our German earthy&rustic counterpart. Really a discovery. I made a dish which I normally use for the regular German beetroots. Bottom-line, such a fine side-dish or in my case a main dish for Monday night.

https://www.wineberserkers.com/content/?p=5607

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Martin
“We will take America without firing a shot. We do not have to invade the U.S. We will destroy you from within”

- Russia’s Nikita Khrushchev in 1956 -

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Jason Hagen
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Joined: February 2nd, 2009, 10:37 am
Location: SoCal

Re: TONDA DI CHIOGGIA with goat cheese

#2 Post by Jason Hagen » November 7th, 2019, 3:41 pm

Dang. Those beets look so cool.

J

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Martin Zwick
Posts: 2392
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

Re: TONDA DI CHIOGGIA with goat cheese

#3 Post by Martin Zwick » November 8th, 2019, 6:34 am

Jason Hagen wrote:
November 7th, 2019, 3:41 pm
Dang. Those beets look so cool.

J

I saw some recipes making a Carpaccio from Tonda di Chioggia. In this case I would recommend to add some smoked fish and finally adding a Vinaigrette.
“We will take America without firing a shot. We do not have to invade the U.S. We will destroy you from within”

- Russia’s Nikita Khrushchev in 1956 -

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