Frullare ed emulsionare la barbabietola. Bollire, frullare ed emulsionare separatamente le patate vitelotte e la borragine.
Brasare sulla piastra un pezzo di calamaro e condirlo con olio EVO e aglio.
Cucinare la pasta in abbondante acqua salata. Saltare la pasta con il calamaro e un po’ di olio EVO. Impiattare a piacere sfruttando i diversi colori delle creme a ottenere un effetto finale grazioso.
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