L’salad it is the perfect single dish that we like so much in the summer in the office, at home, but also on the beach: the favorite for 3 out of 10 Italians according to Coldiretti / Ixè data. IS a joker: it is done quickly, it can be taken anywhere, even the denied in the kitchen can prepare it, and it is perfect for experimenting with new combinations with a base of vegetables, pasta, or other cereals.
An example? L’spelled salad with salmon, cherry tomatoes, asparagus, cashews and Valtellina Casera: a different way to taste spelled but also great cheeses, proposed by the digital entrepreneur Sonia Peronaci for the Consortium for the Protection of Valtellina Casera and Bitto Dop.
«Salad is a dish that lends itself to a thousand variations. This is a lively salad that combines land and sea»Says Sonia Peronaci. “The cheese Valtellina Casera Dop, in this case young and with a sweet and milky flavor, it is enhanced with a tasty diced by a fresh mix of summer flavors. For those who prefer stronger flavors, just vary the choice of seasoning, of 180 days, when Valtellina Casera Dop acquires a hint of walnuts and hay ». Here is the recipe:\
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Spelled salad with salmon, cherry tomatoes, asparagus, cashews and Valtellina Casera
Ingredients for 4 people: pearl spelled 200 g, fresh salmon 200 g, cherry tomatoes 300 g, basil 1 bunch (15 g), oregano ½ teaspoon, asparagus 400 g, vegetable broth to taste, roasted cashews 100 g, Valtellina Casera Dop 200 g, evo oil to taste, Salt and Pepper To Taste
Method: Cook the spelled until tender but al dente (it will take about 30-40 minutes). Once cooked, drain and set aside. Cut the cherry tomatoes in half and season them with oil, chopped basil, oregano and salt. Cut the Valtellina Casera Dop into 1 cm cubes. Remove the skin from the salmon and cut it into 1 cm cubes, which you will toss in a pan with a drizzle of extra virgin olive oil, salt and pepper. Clean the asparagus by peeling them from half stem down to remove the toughest outer part. Cut off 3-4 cm from the bottom of the stems and then cut off the tips (keep them aside) and cut the stems lengthwise and then into pieces of 3-4 cm in length. Sauté them in a pan with a drizzle of oil, salt and pepper, adding a ladle of vegetable broth to soften the vegetables. Take a large bowl and put the spelled and all the other prepared ingredients in it; mix everything and serve your farro salad.
Source: Vanity Fair
