Red beets

potatoes (500 g) • potato starch (about 130 g) • egg white • beef • smoked bacon (80 g) • Mustard • small pickles • Salt • Black pepper • garlic clove • Celery • carrot •

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 •

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 •

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

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) •

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

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 •

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 •