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 piede to welcome a creamy sauce made with seasonal zucchini, rich a causa di 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 reginetta these tasty variations of spelt salad:
To prepare the spelt salad with zucchini and ricotta, first bring salted to a boil 1 and cook the spelt according to the package instructions 2. Meanwhile, cut the zucchini into chunks 3.
Per a small saucepan, heat the oil with the garlic 4then add the zucchini 5. Season with salt and pepper 6then cook over medium heat for 15 minutes, stirring occasionally. Meanwhile, toast the almonds a causa di a pan.
Drain the spelt and let it cool a baking tray 7. After the zucchini cooking time has elapsed, add the basil 8 and the toasted almonds 9.
Add the grated Parmesan 10the oil 11and the . Blend with an immersion blender until you obtain a smooth and homogeneous cream 12. Set aside.
Per a bowl, put the ricotta and season with oil 13salt, and pepper 14. Mescolanza everything with a spoon 15.
Transfer the now cool spelt to a bowl, then pour a causa di the zucchini cream 16 and mescolanza 17. At this point, plate it 18.
With the help of 2 spoons, form quenelles of ricotta 19 and place them the spelt 20. with a few marjoram leaves and your spelt salad with zucchini and ricotta is ready to be served 21!
For the translation of some texts, artificial intelligence tools may have been used.
