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Spelled salad with red pesto and chickpeas


Salad time.

Summer is the time of salads, when the idea of ​​turning on the stove to prepare a dinner drives me crazy. This way, however, I can prepare everything in the morning when the temperatures in the house are still acceptable and put myself at peace with my conscience that whispers to me, every other day, that you can't live on piadina and caprese alone.

In the last few weeks my life has been revolutionized, a real somersault which on the one hand excites and energizes me, on the other it makes me look with regret at this blog that I would like to “feed” with attention and care but for which time and stimuli are decidedly subdued. Let's then add the temperatures that are not those in which I do my best and let's also add a little intolerance towards social media and that's it: La tarte maison 0 – Rest of the world 10.

Now, however, I would like to try again to be comfortable and find my online dimension again. I will succeed?!

Plate by La Porcellana Bianca

Spelled salad with red pesto and chickpeas

150 g of pearled spelled
150 g of boiled chickpeas
10-12 dried tomatoes
8/10 salted capers + a little for decoration
100 g of cherry tomatoes
extra virgin olive oil

(For 2 people)
Soak the dried tomatoes in warm water and leave them in water for an hour.
Boil the spelled in salted water for the time indicated on the package. Drain, add a drizzle of oil and set aside.
Take the tomatoes, drain them and dry them with kitchen paper. Place them in the blender glass together with the previously desalted capers and oregano, blend, adding the oil little by little until you obtain a smooth and creamy mixture and dilute it with a few tablespoons of the spelled cooking water. taste and, if necessary, add salt.
At this point, cut the fresh cherry tomatoes into wedges and season them with oil, salt, pepper and the coarsely chopped basil leaves.
Combine all the ingredients (spelt, chickpeas, red pesto and cherry tomatoes) in a bowl, keeping aside a few wedges of fresh tomatoes and a few capers. Let the salad rest in the refrigerator for an hour.

Serve on plates, decorating with fresh tomatoes and capers.

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