Melt 40 g of butter in a tablespoon of oil and brown the scalogno and the bay, wet with white wine and let it evaporate. Add the cream, milk, flour, salt, pepper and thicken to a fire rating. Filter in a colander, add beetroot and blend all to get a velvety pink intense cream. Aside in a pan cook the carrot and the leek in the remaining butter and oil, add the stock, saffron and cook for about 10 minutes. Boil the agnolotti pasta and then skip in the pan by adding the cheese. Prepare the dish by a bed of velvety and place the agnolotti like petals around the greens (see photo)
