Artisan pasta for March 8th: Fullisoni with fricassee and beetroot

March 8th is the perfect occasion to celebrate with a special dish that combines tradition and creativity.
This recipe for Fullisoni with fricassee and beetroot is designed to bring vibrant colors, delicate flavors, and high-quality ingredients to your table—perfect for an elegant dinner or a shared lunch.

The intensity of the beetroot, with its vibrant color and slightly sweet taste, pairs beautifully with the creamy fricassee, creating a perfect balance of flavor and aesthetics. The fullisoni pasta shape, with its enveloping structure, captures the sauce perfectly, delivering a unique experience with every bite.

Discover how to prepare this elegant and flavorful first course, perfect for honoring International Women's Day with a touch of creativity and sophistication.

Fricassee Ingredients

● 200g fusilloni
● 100g Parmigiano
● 2 egg yolks and 1 whole egg
● Juice of half a lemon
● Salt to taste
● Lemon pepper to taste
● Saffron to taste
● licorice powder to taste
● Rose petals

Beetroot Ingredients

● 200g fusilloni
● 150g beetroot
● 1 garlic clove
● 100ml oil
● 80g hazelnuts
● Lemon zest
● 100g grated Parmigiano
● Aromatic herbs
● Montosco marigold flowers

Decorative Wafers Ingredients

● 25g butter
● 25g potato flakes
● 75g egg white
● Black food coloring to taste

Fricassee Preparation

Salt the water and cook the pasta. Prepare the fricassee sauce by combining all the ingredients and mixing until a smooth, homogeneous consistency is achieved. Toss the al dente cooked pasta with the fricassee.

Beetroot Pesto Preparation

Salt the water and cook the pasta. Boil the coarsely chopped beetroots in salted water. Sauté the boiled beetroots in a pan with oil, garlic, and aromatic herbs. Blend the vegetables along with their sautéed mix, hazelnuts, oil, and Parmigiano. Toss the al dente cooked pasta with the pesto.

Plating Composition

Using two ring molds of different sizes, arrange the pasta with the two sauces in the center of the plate.Garnish the fricassee pasta portion with rose petals and licorice powder. Decorate the beetroot pesto pasta portion with halved toasted hazelnuts, lemon pepper, and marigold flowers.
Place the decorative wafers as desired.

A special thanks to Elisabetta Mita for the original idea, a student at ISIS Giorgio Vasari in Figline Valdarno.
Under the supervision of Professor and Chef Shady Hasbun.