Cheese beetroot

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,

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 •

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 •

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) •

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

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) • 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 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,

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

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

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

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 •