Genoa’s loaf with beets (for six people) 

Beets, as much as needed for six people
Onions, two	Dry mushrooms, as much as needed
Salt, as much as needed	Whole eggs, three
Oil, as much as needed	Pepper, a pinch
Parsley, as much as needed	Grated Parmesan cheese, two spoons
Garlic, two cloves	Grated bread, as much as needed

Preparation

Since the size of the bunches of beets changes from place to place, buy beets as much to be enough for 6 people.

Cut out the stem to the beets, wash and cut them in strips placing them in a pan with some salt (without water at all). Cover the pan and put it on a mild fire, having care to stir the beets every so often and then immediately covering the pan again. In such way the beets produce enough quantity of water for their cooking. Once they are cooked but not too much, rinse and squeeze them with your hands. Cut two onions in slices and put them in a pan with a glass of oil to cook. As soon as the onions get brownish, add some minced of parsley, two cloves of garlic, some dry mushrooms already recovered in water and cut into little pieces, and as last the beets.

Leave to season the content in the pan for a few minutes, then take the pan off from the fire. Let the ingredients to cool a little bit, then season the beets with three beaten whole eggs, a pinch of pepper, two spoonfuls of grated Parmesan cheese, some little more of oil and the needed salt. Oil a baking-pan and spread some grated bread.

Put the mixture of beets in the baking-pan, flatten it with the blade of a knife and cover the surface with some other grated bread. Put the baking-pan in the oven until the bread will have taken a brown gilded shade. This dish could be eaten both warm and cold. Cold is tastier. 

Dish 

It’s a simple dish, not to be underestimate since the success of a dish, even if it is made with an humble ingredient as the beets are, is due to the harmony of the tastes of the other ingredients. For this reason a good chef could improve, if he or she has the ability, any recipe, not completely changing it, but enriching its typical tastes. In the past this dish meant for a lot of families the evening meal. 

Combining wine 

Obviously a dish based on "cooked or even fresh vegetables" needs to be accompanied with a delicate wine. Therefore it should be just a little bit alcoholic or a little structured, young, not tannic, slightly acid and slightly bitter, to harmonize with the bitterness of the vegetable and its acidity. 

Recommended wines 

A very light and delicate white wine.