Wash the spelt and boil it in plenty of salted water for about 20 minutes. Drain, season with a drizzle of oil and let cool. Meanwhile, prepare the arugula pesto. Wash the arugula, blend it with the pine nuts, grated cheese, garlic, a pinch of pepper, a little salt, and add oil gradually until you have a well-thickened cream. Cut the cherry tomatoes in two and the slices of Bresaola into strips. Add the arugula pesto to the spelt and mix well, add the cherry tomatoes and Bresaola and another drizzle of oil.
Accompany your dish with a pear or fruit of your choice.
Bresaola della Valtellina I.G.P.
