We are approaching spring, the days are starting to get beautiful and our buffaloes give us a fantastic ricotta. We thought of preparing the chard and buffalo ricotta pie “Il Parco”. We start boiling our beets in boiling water, in the meantime we work our ricotta, with a little pepper, salt and a drizzle of oil, with the help of a spoon or a whisk. Let’s work it well until it is creamy. Remove the chard from the heat and put them in the blender with a little salt, a little pepper and a drizzle of “Il Parco” extra virgin olive oil. Pour our freshly blended chard into a bowl with the egg and mix well. We add a spoonful of flour to help compact it slightly, if it is very liquid we do not hesitate to add more flour or even breadcrumbs. We use aluminum cups or silicone molds depending on what we have available at home. We wet the cup with a little extra virgin olive oil or with butter, it will help to prevent the cake from sticking to the base of the cup. Place the ricotta in the cup and mash it with the help of a spoon, then pour the chard cream over it. Place in the oven at 170 ° for 15 minutes, maximum 18. Prepare a beetroot cream as a garnish, blending the beetroot with the addition of oil and a little pepper. We put some red turnip cream on the plate and with a sharp swipe of a spoon we make it splash around. We lay our cake on top of the cream, rotating the cup. The dish is ready: chard with buffalo ricotta “Il Parco” and beetroot. Enjoy your meal.