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.