Ristorante Albergo Lago Verde
Ingredients and quantities

Quantities for 4 people:

For the salad

  • 100g pearled spelt
  • 1 carrot
  • 1 celery heart
  • extra-virgin olive oil
  • salt, freshly-ground pepper

For the mousse

  • 100g Ricotta
  • 1tbsp grated hard-grain cheese
  • 4tsp sapa (grape must)
  • 100g Carpegna cured ham PDO

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

Type of recipe: Appetizers


Click on the photos to enlarge

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.



Print the recipePrint the recipe