In this recipe

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• 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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