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August |
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Spelt with pesto sauce and little tomatoes - Farro al pesto e
pomodorini
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Ingredients
500 gr spelt
Pesto sauce
300 gr little tomatoes “ciliegini” (“little cherries”)
Oregano
Olive oil and salt
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Ingredients for the pesto sauce
Two big handful of basil sauce
1 or 2 spoon of pine nuts
Two doves of garlic
Olive oil, salt
30 gr grated Parmigiano cheese
30 gr. grated ewe's milk cheese
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Prepare the pesto sauce: wash and
dry the basil leaves, put them in the blender with the pine nuts,
the garlic, a pinch of salt and mix adding the oil to obtain a
soft sauce. Put the pesto sauce in a bowl. Add the Parmigiano
cheese and the ewe's milk cheese. |
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Boil the spelt, dry it and cold
it under running water. Season the spelt with the pesto sauce.
Cut the little tomatoes to half and season them with oil, salt
and oregano, let them flavor and add to the spelt, mixing gently.
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Russian salad -
Insalata russa |
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Ingredients
zucchini
potatoes
beetroot
carrots
peas
mayonnaise
caper
salt
vinegar
olive oil
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Wash, peel and cut in very small
pieces the vegetables. Boil them in salt water. Drain the
vegetables and let them cold. Finally mix the vegetables with
the mayonnaise, add some capers and season with olive oil, salt
and some drops of vinegar. You can decorate the Russian salad
with some slices of hardboiled egg. |
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