SARACENO GRANE TO PIZZOIOLA

Posted by Rosa Rizzo on

INGREDIENTS FOR FOUR PERSONS

200 gr eddecorticated Saracenotto Mulino Marello wheat

10 tomatoes

150 gr of rucola

medicinal grass sprouts q.b.

Vegetable cheese of rice or soya

Origano q.b.

extra virgin olive oil and lemon to season

PROCEDURE

Toast the Saracen wheat in a pan with an oil thread, cover with about 500 ml of water and bring to boil. Cook until the cooking liquid has been absorbed. Allow to cool or rinse the Saracen wheat under cold water so that you can proceed with the seasoning. Conduct with the rucola and the tomatoes cut into small pieces, add some sprouts, some vegetable cheese dice and finally the oregano, extra virgin oil and a sprinkle of lemon.


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