300 g C’è di Buono in Italia Spelt

200 g date tomatoes

50 g salted ricotta

1 aubergine

salt, black pepper, extra virgin olive oil and basil to taste

15 minutes
4 people
Spelt alla norma

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.

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