300 g C’è di Buono in Italia Spelt
200 g date tomatoes
50 g salted ricotta
salt, black pepper, extra virgin olive oil and basil to taste
Cook the C’è di Buono in Italia Spelt for 10 minutes in plenty of salted water, then drain and set aside in a dish.
Meanwhile, trim and dice the aubergine and sauté in a pan with a drizzle of oil. Adjust the seasoning and set aside.
In the same pan, add a drizzle of oil and sear the tomatoes, prepared and quartered, for 5 minutes. Adjust the seasoning and add a few shredded basil leaves.
Finally sauté the spelt, adjust the seasoning and mix well.
Serve with grated salted ricotta and garnish with some basil leaves.
Chef’s Tip: to make the dish richer and more flavoursome, replace the salted ricotta with matured pecorino cheese.