Place a pot of water with a little salt in it. Chop the chicken very finely and place it in another saucepan with 4 tablespoons of vinegar, the peeled and chopped beetroot, the peeled and chopped zanahoria and the peeled garlic diente.

Light the fire low and reheat abundantly, until the bowl becomes transparent. Add the cut potatoes to cubitos and cook five minutes more, mixing in the menu.

Add the tomatoes well washed and cut thoroughly. Pour a spoonful of water into the saucepan, adjust the salt and the pepper and remove the cooked potatoes. Place the pasta in the casserole with the potatoes and cook it like a risotto, adding a spoonful of water every now and then and adding to the mixture.

Keep in mind that the guiso sauce is not too long: when the pasta is cooked but "al dente", remove the saucepan from the fire and add the sweet Provolone Valpadana DOP chopped to taquitos and the peeled and chopped calabaza flowers. Mix and cover the saucepan with a tapadera for a couple of minutes.

Drain, mix again, add a few leaves of fresh albahaca and serve.