I have already talked about how good and tasty it can be a dish if prepared with the right attitude: when simple and organic ingredients are cooked with the magic of love, passion or gratitude, even an easy recipe becomes a great success… and can also leave an indelible mark in those who eat it. Think about grandmoms and how they cook for their grandchildren: the tastes and aromas of their plates are always enriched from their big love.

Today I share this coloured recipe and it is with a big joy that I do it trought this video artistic tutorial by Carlo Battelli and Fabio Fasulo with Luca Perciballi’s music. I hope you enjoy it and hope you will have the desire to cook it with renovated passion, in your kitchen 😉


Ingredients (4 people):

  • Whole Balilla rice 7,05 oz
  • 1 aubergine
  • 1 zucchini
  • 1 carrot
  • thyme
  • sage
  • salt q.s.
  • extra virgin olive oil q.s.

for the sauce:

  • juice of half beetroot
  • juice of half lemon
  • 1 cup of white Tahini
  • 1 cup of natural water
  • salt q.s.
  • pepper q.s.


  1. Soak rice the night before.
  2. Cook rice in boiling salted water for about 20 minutes.
  3. Drain rice and add extra virgin olive oil. Put rice in a roasting pan and flatten.
  4. Put in a convection oven at 356F for 10 minutes.
  5. Wash vegetables and chop at the same sizes.
  6. Put on a roastin pan and add extra virgin olive oil, salt, some fresh thyme and sage leaves.
  7. Cook in a convection oven 356F for 10 minutes.
  8. Prepare the sauce making an emulsion of: juice of half beetroot, juice of half lemon, one cup of white Thaini, one cup of natural water; season to taste with salt and pepper.
  9. Put rice in a bowl, add vegetables and dress with the pink sauce.