Spelt salad with tuscan Pecorino cheese

by Chef Angelo Mazzi | APCI – Professional Association of talian Chefs - Tuscan Delegation

  • 300 gr - Spelt
  • Q.s. - Tuscan Pecorino cheese to taste
  • 1 - Red onion from Certaldo
  • 2 - Courgettes
  • 1 - Bell pepper
  • Q.b. - Olitalia I Dedicati - Special Extra Virgin Olive Oil for Vegetables
  • Q.b. - Some leaves of lesser calamint
  • Q.s. - Salt to taste
Spelt salad with tuscan Pecorino cheese 1
Spelt salad with tuscan Pecorino cheese 2

I Dedicati

“I Dedicati” Gourmet Special for Vegetables

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Procedure

 

  • 1

    Cook spelt in boiling water with a pinch of salt for about 20 minutes.

  • 2

    After draining the spelt, add some olive oil and let it cool.

  • 3

    Wash, clean and dice the vegetables, sauté over high heat for few minutes.

  • 4

    After sautéing, add a drizzle of olive oil.

  • 5

    Put the vegetables into a bowl, add the cooled spelt and some lesser calamint leaves.

  • 6

    Add a drizzle of Olitalia I Dedicati – Special Extra Virgin Olive Oil for Vegetables and some flakes of Tuscan Pecorino cheese.

 

Plating

You can make the dish richer by adding some cherry tomatoes, capers, chopped nuts, etc.
In the area around Viareggio, they also add some sautéed prawns (heads and shells removed) with a drizzle of Olitalia I Dedicati - Special Extra Virgin Olive Oil for Vegetables and a few drops of lemon.
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