The preparation may seem a bit 'laborious, but in the end the effort deserves !! Start by preparing the meatballs: Sauté the sausage and turkey in a pan with a little oil blending with white wine, add a beaten egg and 2 tablespoons grated parmiggiano and a pinch of chilli pepper to taste, prepared mini balls that you will pass in flour, then in the egg beaten with a little milk and again in the breadcrumbs then fry in hot oil and try to keep warm. Prepare the cream of bietoline: cook in microwave for 5-8 minutes at max power the cubes of bietoline in a bowl with two fingers of vegetable stock, for 5 minutes and if necessary repeat for another 5 minutes. Go to the mixer and sauté in a pan jump with a little olive oil, a pinch of pepper and agginugete milk, a sprinkling of nutmeg, salt and pepper and two tablespoons of grated parmiggiano until you get a fragrant cream. Prepare also the cream of peppers: Cut the peppers into strips, season with extra virgin olive oil, salt and pepper, add a dash of broth and cook in the microwave, covered at the maximum temperature for 5-8 min. check the cooking, if necessary, repeat a few minutes. Switch to the mixer by adding a dash of milk, grated Parmiggiano and a pinch of pepper to taste. Divide the mozzarella into 3 parts, two thirds pass it to the mixer with a dash of milk, and salt and pepper and warm in microwave. Cook the pasta al dente, divide it into two parts, half sauté with the cream of bietoline adding at the end half of the meatballs and a few buffalo cubes. Same thing you do by skip the remaining pasta with the cream of peppers, adding the meatballs and a few buffalo cubes. Serve the two types of fusilli decorating with the cream of buffalo and some sparse meatball for decoration!