Ingredients:
- 180 g La Terra e Il Cielo spelt
- 2 peaches (preferably firm)
- 50 g Carpegna prosciutto (2 thick slices)
- fresh rosemary
- Risveglio single-variety Raggiola extra virgin olive oil
Preparation:
1. Boil the spelt in plenty of lightly salted water. Drain when cooked and leave to cool.
2. Meanwhile, dice the prosciutto and sauté it with the cherry tomatoes in a pan for a few minutes.
3. Wash the peaches and cut into small pieces.
4. Chop the rosemary and use it to season the peaches, together with good Risveglio extra virgin olive oil.
5. Combine the peaches with the prosciutto and tomatoes, add the spelt and serve cold.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.