Herb delizie with sausage, beetroot and chickpea cream



Time of preparation:

30 min


4 people


– 24 Fontaneto herb delizie
– 250 g beetroot
– 250 g pork sausage
– 250 g boiled chickpeas, drained
– 2 shallots
– 2 dried Calabrian chilli peppers
– Pecorino Romano DOP cheese shavings
– Sunflower oil
– White wine
– Salt
– Pepper
– Rosemary


Lightly fry the previously chopped shallot in EVO oil with a sprig of rosemary.
Add the drained chickpeas and cook them in a pan for 5 minutes. Once cooked, blend them until a soft and smooth cream is obtained. Add salt, pepper and a drizzle of oil to season the cream to taste.

Remove the sausage from its casing and crumble it into a pan with oil and chilli pepper. Deglaze it with a glass of white wine and, halfway through cooking,
add the washed beetroot, cut into thin strips. Season with salt and pepper. For the beetroot wafers, use a round pasta cutter to cut the leaves into a circular shape and fry them in plenty of seed oil for a few seconds, taking care to cover the pan with a lid to avoid any splashes of oil.
Cook the herb delizie in salted water for 5 minutes, delicately drain them and add them to the sausage sauce. Place a spoonful of chickpea cream in the centre of the plate, arrange the delizie, together with the seasoning, and decorate with the fried beet greens and Pecorino cheese shavings.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces