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–+ servings

Spelt salad, tomatoes, olives and pecorino cheese

Salad with Spelt Garfagnana IGP with Tomatoes, Olives .and Fresh Pecorino Toscano Dop
Stampa ricetta Pin Recipe
Preparazione 20 minuti
Cottura 45 minuti
Tempo totale 1 ora 5 minuti
Portata appetizer, cold starter, single dish, starter
Cucina Italian, tuscany
Porzioni 4 peoples

Ingredienti
  

  • 300 gr. Spelt
  • 300 gr. tomatoes
  • 20 n. olives sweet
  • 50 gr. Fresh Pecorino Toscano Dop
  • 1 n. spring onion
  • 1 small bunch basil
  • q.s. chili pepper in powder
  • q.s. oregano dried
  • 1 clove garlic
  • 4 spoons oliv oil extra virgin
  • q.s. salt

Istruzioni
 

  • Cook the Spelt in salted water with a clove of garlic for at least 45 minutes, taste it to check the cooking.
  • Drain and season with 4 tablespoons of oil, salt, oregano and a pinch of chilli pepper; stir and let cool.
  • Cut the tomatoes into pieces, stone the olives and chop them, cut into slices the onion, diced pecorino cheese, chop the basil.
  • When the Spelt is completely cooled add all ingredients and mix, let stand half an hour to blend the flavors and add a few whole basil leaves.

Note

This recipe is open to many variants changing the vegetables or the type of cheese.
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