To make this recipe, the red beet must be steamed or boiled. It should be cut into even-sized thin julienne strips and dried lightly to prevent its characteristic colour from staining the pasta excessively.
Wash the vegetables carefully and cut the celery, leek, Tropea onion and the red beet into even-sized julienne strips. Melt the butter in a saucepan on a high flame and let the julienne vegetables brown. For this procedure add a little water to the vegetables, if necessary, and as soon as it has evaporated, add the speck also cut into julienne strips. Brown and pour on the vodka. Season with salt and pepper and flavour with chopped dill. Cook the pasta in plenty of boiling, salted water. Drain when it is "al dente", following the cooking times given on the packet. Add the pasta to the pan with the sauce and sauté with the Emmental cheese also cut into even-sized julienne strips.