(for 4 people)

INGREDIENTS

  • 500 g Nutrigood mix and spelt
  • 1 medium head of escarole
  • 120 g of olive taggiasche
  • 2 shallots
  • Sunflower seeds and pumpkin seeds
  • A few small mint leaves
  • A pinch of salt
  • Salt and extra virgin olive oil to season the soup

    PROCEDURE

    1. Rinse the Nutrigood mix and farro and let it cook on low heat for about 60 minutes in plenty of water (3 liters), adding salt at the end of cooking and, once cooked, a drizzle of extra virgin olive oil. Mix and let cool to lukewarm or room temperature.
    2. Wash and drain the escarole and boil it in lightly salted boiling water. As soon as the vegetable is tender (after one or two minutes), drain it, immediately cool it in ice water to fix the color, and blend it finely with a tablespoon of oil and the shallots previously sliced with a knife (leaving some rings aside for garnish).
    1. Add the olive taggiasche, two tablespoons of sunflower and pumpkin seeds, and a few small mint leaves to the Farro – Lentils – Red Adzuki beans – Green Adzuki beans – Peas salad; adjust the salt and dress with a drizzle of olive oil. Mix well and serve with the escarole cream on the side, garnished with the remaining shallot rings and a drizzle of extra virgin olive oil.