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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
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course appetizer, cold starter, single dish, starter
Cuisine Italian, tuscany
Servings 4 peoples

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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