Spelt Salad with Zucchini and Ricotta

Name: Spelt Salad with Zucchini and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Pearled farro 1 ¼ cup; Zucchini 1 cup; Basil 10 tsp; Peeled almonds &frac18; cup; Parmigiano Reggiano PDO cheese 3 tbsp; Garlic 2 cloves; Water 1 tbsp; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Cow's milk ricotta cheese 0.6 cup; Extra virgin olive oil 1 tsp; Black pepper to taste; Fine salt to taste

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4 persone

PRESENTATION

The spelt salad with zucchini and ricotta is a light and balanced main course. Spelt, with its firm texture and rustic flavor, is the ideal base to welcome a creamy sauce made with seasonal zucchini, rich in vitamins and minerals. The quenelles of ricotta added at the end give extra creaminess and freshness, as well as an elegant and refined appearance!

A simple and harmonious dish, where each element is enhanced, and which is suitable for various occasions... the spelt salad with zucchini and ricotta can also be endlessly customized and is so easy to prepare that you'll want to offer it often during the summer and spring seasons!

Don't miss these tasty variations of spelt salad:

Spelt salad with vegetables
Summer spelt salad
Cold spelt salad
Spelt salad with shrimp
Spelt salad with herb pesto and primosale cheese

INGREDIENTS

Pearled farro 1 ¼ cup (250 g)

For the Zucchini Cream: Zucchini 1 cup (200 g); Basil 10 tsp (30 g); Peeled almonds ⅛ cup (20 g); Parmigiano Reggiano PDO cheese 3 tbsp (20 g); Garlic 2 cloves; Water 1 tbsp (20 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste

For the Ricotta Quenelles: Cow's milk ricotta cheese 0.6 cup (150 g); Extra virgin olive oil 1 tsp (5 g); Black pepper to taste; Fine salt to taste

Preparation

How to prepare Spelt Salad with Zucchini and Ricotta

To prepare the spelt salad with zucchini and ricotta, first bring salted water to a boil 1 and cook the spelt according to the package instructions 2. Meanwhile, cut the zucchini into chunks 3.

In a small saucepan, heat the oil with the garlic 4, then add the zucchini 5. Season with salt and pepper 6, then cook over medium heat for 15 minutes, stirring occasionally. Meanwhile, toast the almonds in a pan.

Drain the spelt and let it cool on a baking tray 7. After the zucchini cooking time has elapsed, add the basil 8 and the toasted almonds 9.

Add the grated Parmesan 10, the oil 11, and the water. Blend with an immersion blender until you obtain a smooth and homogeneous cream 12. Set aside.

In a bowl, put the ricotta and season with oil 13, salt, and pepper 14. Mix everything with a spoon 15.

Transfer the now cool spelt to a bowl, then pour in the zucchini cream 16 and mix 17. At this point, plate it 18.

With the help of 2 spoons, form quenelles of ricotta 19 and place them on the spelt 20. Finish with a few marjoram leaves and your spelt salad with zucchini and ricotta is ready to be served 21!