- 320 g of slow-drying short pasta - 4 small beets - 1 medium-sized Tropea onion - 200 grams of goat ricotta - chives and chives flowers
Wash and boil the turnips, putting them in a pot with high sides full of cold and salty water. Bring to a boil and continue to cook for about 30 minutes since it boils (the time may vary, in proportion to the size of the beets).
Boil some salt water to cook the pasta. When cooked, peel the beets with a fork (hold them up and do not burn yourself) and cut them into cubes.
Peel and chop the onion, put it in a saucepan with a couple of tablespoons of extra virgin olive oil, a dry red pepper and brown it for about 10 minutes, (it must be cooked, but not too much, remaining crisp). Add the cubed beet, mix well and cook for 5 minutes.
Drain the pasta, mix it with the sauce and serve hot, chopped chives and flowers as decoration.