• 250g of Risoni di Chickpeas
• 2 bunches of Rapanelli
• 200g of Precooked Beetroot
• 1 Cucumber
• 1 Jar of White Yogurt
• Olive oil to taste
• Salt to taste.
Remove the outer part of the cucumbers, then cut them into cubes. Cut a bunch of radishes into thin rounds, cut the other one irregularly, then blend it together with the yoghurt. Blend the beets with a drizzle of oil.
Cook the Risoni di Chickpeas in plenty of salted water, drain and cool them in cold water; pour the Risoni di Chickpeas into a bowl and season with oil and salt.
Add the cucumbers and serve. Finish the dish with the beetroot and radish emulsions.
Enjoy your meal!
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