Swollen-spelt salad with courgette petals, speck and edible flowers
Appetiser

Swollen-spelt salad with courgette petals, speck and edible flowers

  • 20 min
  • 4 people
  • Easy
Recipe by

Ingredients

  • 200 g swollen spelt (or boiled spelt)
  • 160 g speck
  • 2 courgettes
  • edible flowers (or herb flowers)
  • extra virgin olive oil
  • acciughe sott'olio
  • salt and pepper
  • lemon

Preparation

Prepare a citronette by emulsifying oil, lemon, salt, pepper and lemon zest.
Cut the courgettes into thin slices using a grater and let them marinate for 10 minutes in the citronette.
Right before serving, season the swollen spelt salad, so as to keep it crispy.
Decorate with flowers.
 

Buon appetito ;-)

This recipe is made with

76811 Speck Alto Adige I.G.P.
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