Spelt salad with fresh Caesar’s mushrooms, sheep’s milk Ricotta mouse and sapa

Type of recipe: Appetizers

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Preparation method:

For the salad: Cook the spelt in plenty of boiling water for about 30 minutes, drain and cool. In the meantime, clean and chop the carrot and celery. Carefully clean the mushroom and slice thinly. Add the carrot and celery to the cooled spelt and season with salt and extra-virgin olive oil.

Place the salad on a dish and garnish with the slices of Caesar’s mushroom. Dress with a drop of extra-virgin olive oil and some freshly-ground pepper.

For the mousse: Place the Ricotta in a bowl and beat with a whisk to incorporate air. Add a tablespoon of grated hard-grain cheese. Place the mousse on a plate, alongside the spelt salad, and garnish with a teaspoon of sapa (grape must) and a few slices of Carpegna cured ham PDO.

Preparation method:

For the salad: Cook the spelt in plenty of boiling water for about 30 minutes, drain and cool. In the meantime, clean and chop the carrot and celery. Carefully clean the mushroom and slice thinly. Add the carrot and celery to the cooled spelt and season with salt and extra-virgin olive oil.

Place the salad on a dish and garnish with the slices of Caesar’s mushroom. Dress with a drop of extra-virgin olive oil and some freshly-ground pepper.

For the mousse: Place the Ricotta in a bowl and beat with a whisk to incorporate air. Add a tablespoon of grated hard-grain cheese. Place the mousse on a plate, alongside the spelt salad, and garnish with a teaspoon of sapa (grape must) and a few slices of Carpegna cured ham PDO.