Anna Chiarini's recipe: Red beetroot wraps with couscous, apples and roasted pumpkin base with Extra Virgin Olive Oil - Arbequina Family Reserve.


  • 160 g wheat flour
  • 40 ml red beet juice
  • 320 g couscous
  • Hemp to taste
  • Turmeric to taste
  • 160 g pumpkin
  • 160 g apples slices
  • Extra virgin olive oil - Biodynamic Arbequina Arbequina Castillo de Canena
  • Salt
  • Kale to taste
  • Radicchio


  • Preheat the oven to 180°C (360°F). In a bowl mix the wheat flour and red beet juice.
  • Then create small balls of dough and roll them out on a well-floured surface.
  • Bake the result for 5-7 min and set aside when ready.
  • Cut the pumpkin into large chunks and bake at 180°C (360°F) for about 45 minutes - 1 hour. Scoop out the pulp from the peel and mix it with the olive and salt until you get a smooth consistency suitable for a spread.
  • Meanwhile, boil the couscous in salted water, place in a bowl and season with sumac, turmeric and our olive oil to taste.
  • Later, take a wrap dough and add the pumpkin cream, followed by the couscous, apples, radicchio and khale.
  • Spread the filling in a line, leaving enough space to fold the wrap. Fold in the sides, but don't let them touch each other. Holding the two side flaps, pull the bottom flap up and then continue rolling carefully, until it is secure.