ZUPPAMIXLEGUMI AND SPELT SALAD WITH ROCKET, APRICOTS AND ALMONDS


by Rossella

SPELT SALAD – LENTILS – RED ADZUKI BEANS – GREEN ADZUKI BEANS – PEAS, WITH ROCKET, APRICOTS AND ALMONDS

INGREDIENTS (FOR 4 PEOPLE)

  • 500 g of ZuppamiXlegumi and Spelt
  • 6-8 ripe but firm apricots
  • 100 g of rocket
  • 50 g of shelled almonds and with skin
  • 6 tablespoons of extra virgin olive oil
  • 4 tablespoons of lemon juice
  • 1 pinch of salt
  • salt and extra virgin olive oil to season the soup

PROCEDURE

  1. Rinse the ZuppamiXlegumi e Farro and cook over a low heat for about 60 minutes in plenty of water (3 l), adding the salt at the end of cooking, and add a drizzle of extra virgin olive oil once cooked. Stir and allow to cool to room temperature.
  2. Wash the apricots, remove the pip, cut them into 4-8 slices and keep aside.
  1. Cut the almonds with a knife lengthwise and set aside.
  2. Wash the rocket, drain it well and prepare a citronette by dissolving the salt in the lemon and then emulsifying lemon and olive oil mixing very well with a fork or shaking them together in a tightly closed glass jar.
  3. Combine the now cold ZuppamiXlegumi e Farro in a large bowl with the rocket and season with the citronette.
    Add the apricot and almonds, mix well and serve.

Author and Photographer of: rossellavenezia.com

Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.