Add the beets and toss to combine in the marinade. Cover and marinate at least an hour before serving. Just before serving, toss the mixture with the arugola and basil. Add salt to taste and serve.
Place the fruithalves, cut side down, directly on the grill and brush with the lime mixture. Allow the fruit to cook until a few char marks appear. Transfer the fruit to a cutting board and cut into slices. Combine the slices in a bowl and toss with 1/4 cup of the syrup.
When the pan is hot, add the roast and let it brown in its own fat. Lower the heat to simmer, pour in 1 cup of the wine, cover and cook until most of the wine has evaporated. Turn the meat once or twice halfway through the cooking process.
Add the butter to the pan and stir in the onion; cook until the onion wilts down, about 3 minutes. Add the capers and cook 1 minute. Stir in the wine, raise the heat to high and cook 3 minutes, stirring frequently. Stir in lemon juice and zest and cook over medium heat until the sauce thickens slightly.
In a large bowl, beat the ricotta cheese, eggs, orange juice and zest, and sugar until smooth. Stir in the vanilla extract and cinnamon. Fold in the cooled wheat berries or rice. Set the mixture aside.
Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!
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