Beet

Carnaroli rice (about 180 grams) • green asparagus • small cooked beets • burrata cheese • onion • Vegetable broth • dry white wine (about 60 ml) • Butter, • Grated pecorino cheese, • Olive oil, • Salt,

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

Carnaroli rice (about 300 grams) • large shrimp (Argentinian, if available) • cooked beet • fennel bulb • carrot • celery stalk • shallot • small tomatoes (such as grape or cherry) • dry white wine (about 60 ml) • Olive oil, • lemon • small piece of fresh ginger •

spelt flour (about 250 grams) • cooked, pureed beet (about 100 grams) • warm water (about 70 ml) • active dry yeast (about 3 grams) • sugar • extra virgin olive oil • Salt, to taste • Equal parts water and olive oil, mixed • Poppy seeds and finely chopped rosemary, to taste

semolina flour (about 250 grams) • cooked beet • egg • Salt, to taste • walnut halves • Parmesan cheese, to taste • Butter, to taste • cubes of feta cheese

potato gnocchi (about 300 grams) • cooked beets

arugula (about 100 grams) • apple cider vinegar (about 12 grams) • creamy mustard (about 5 grams) • sunflower oil (about 80 grams) • water (about 10 grams) • salt • cooked red beets, sliced (about 300 grams) • extra virgin olive oil (about 30 grams) • apple cider vinegar (about 45 grams) • soy sauce (about 15 grams) • whole grain mustard

Carnaroli rice (320 grams) • cooked beets (250 grams) • finely chopped red onion • olive oil • garlic clove • dry white wine (120 ml) • vegetable broth (1 liter) • ricotta cheese • grated Parmesan cheese (50 grams) • butter (20 grams) • Salt and black pepper, to taste • cutting board with knife •

all-purpose flour (about 300 grams) • eggs • cooked beet (about 80 grams) • gorgonzola cheese (about 100 grams) • heavy cream (about 50 grams) • artichokes • garlic clove • Salt and pepper, to taste • Extra-virgin olive oil, to taste • Marjoram, to taste

cooked red beet • all-purpose flour, plus more as needed • semolina flour • large egg • Salt, to taste • fresh amberjack fillet • medium potato • Extra-virgin olive oil, • Salt, to taste • Chives, to taste • buffalo milk mousse or whipped buffalo ricotta • heavy cream

gnocchi (500 g) • cooked beet • Taleggio cheese (100 g) • Salt and pepper • celery stalk, for garnish

semolina flour (about 250 grams) • all-purpose flour (about 250 grams) • water (360 ml) • cooked beets (about 250 grams) • fresh baker's yeast (about 25 grams) • fine salt (about 10 grams) • Black olives, • Cherry tomatoes, • Extra virgin olive oil,

precooked red beet (150 g) • fresh yeast (5 g) • water (140 ml) • whole milk (140 ml) • all-purpose flour (220 g) • fine semolina flour (220 g) • bread flour (Manitoba) (80 g) • sugar • salt (15 g) • extra virgin olive oil (30 g) • olive oil (4 tablespoons) • water (8 tablespoons) •

all-purpose flour (about 460 grams) • bread flour (about 50 grams, 260W strength) • cooked beet, pureed (about 120 grams) • water, room temperature (220 ml) • sugar (35 grams) • active dry yeast (7 grams) • large egg • olive oil (20 grams), plus more for greasing your work surface and hands • salt (4 grams) • egg white • water

spaghetti (about 180 grams) • beets, already boiled and peeled • heavy cream (about 100 ml) • Parmesan cheese (about 60 grams) • To taste, toasted crushed pistachios • garlic • fresh herbs • To taste, extra virgin olive oil • To taste, black pepper

celeriac • beets • medium sweet potato • chickpea flour • water • Himalayan pink salt • Breadcrumbs, • Sunflower oil,

cherry or grape tomatoes • Extra virgin olive oil, • Salt, • For the dough: • Caputo 00 flour (about 400 grams) • fine semolina flour (about 100 grams) • active dry yeast (about 8 grams) • lard (about 30 grams) • salt • Extra virgin olive oil, • beet juice (about 300 ml)

For the bucatini: • flour (about 200 grams) • eggs • For the sauce: • sausages • Beet greens (the green tops of red beets) • garlic cloves • Salt, to taste • Olive oil, to taste • zucchini • grated cheese • Olive oil, to taste

all-purpose flour (about 200 grams) • eggs • Water, • all-purpose flour (about 100 grams) • beet puree • egg white • Semolina flour for dusting • egg yolk • grated Parmesan cheese • heavy cream (about 45 grams) • cream cheese (about 25 grams) • mild gorgonzola (about 40 grams) •

Swiss chard (or beet greens) • pasta • garlic • Extra virgin olive oil • Chili pepper • Grated Pecorino cheese

type 2 flour (about 600 grams) • salt (about 9 grams) • warm water (about 420 ml) • extra virgin olive oil • fresh baker’s yeast (about 6 grams) • steamed beets (about 100 grams) • cooked, well-drained spinach (about 100 grams) • ground turmeric

millet (50 grams) • cooked legumes (100 grams) • bell pepper • small precooked beet • tahini sauce • Lemon juice and water,

ricotta cheese (500 g) • all-purpose flour (300 g) • grated Parmesan cheese (80 g) • eggs • Salt • baby spinach (50 g) • cooked beetroot (50 g) • milk (250 g) • butter (40 g) • all-purpose flour (40 g) • tomato puree • Fresh basil

all-purpose flour (about 300 grams) • semolina flour (about 200 grams) • unsweetened cocoa powder • paprika • turmeric • cooked beet • mint syrup • eggs • basil leaves • fresh zucchini flowers • walnut halves (about 50 grams) • grated pecorino cheese (about 50 grams) •

type 1 flour (or all-purpose flour) • durum wheat semolina • active dry yeast • extra virgin olive oil • water • salt • green dough • type 1 flour (or all-purpose flour) • durum wheat semolina • active dry yeast • water • extra virgin olive oil •

garlic (1 per person, about 2 3/4 inches in diameter) • milk (1 liter) • heavy cream (100 ml) • salt-packed anchovies (100 grams) • Extra virgin olive oil • Carrots (boiled or raw) • Boiled potatoes • Boiled onions and pearl onions • Boiled zucchini • Endive lettuce • Beets • Celery (boiled or raw) •

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

semolina flour (about 200 grams) • egg • roasted beet, pureed (about 50 grams) • Salt and pepper • ricotta cheese (about 250 grams) • grated Parmesan cheese (about 70 grams) • Parmesan cheese fondue

ricotta cheese (250 grams) • beetroot powder (available at health food stores or herbal shops) • Salt • Pepper • All-purpose flour,

all-purpose flour (about 200 grams) • medium eggs • cleaned shrimp (about 250 grams) • asparagus, not too thick (about 250 grams) • heaping teaspoon capelin or lumpfish roe • small beet • Lemon juice, • garlic clove • Extra virgin olive oil • Salt and pepper