Cold spelt with zucchini, zucchini flowers, sun-dried tomatoes, and almonds

Summer has arrived, and with it, the season for fresh and light recipes. In this post, we present a delicious and unique recipe that combines the taste of pearl spelt with the delicate flavors of zucchini, zucchini flowers, sun-dried tomatoes, and almonds. This dish is a true tribute to the season, with its fresh colors and flavors. The pearl spelt, cooked al dente and seasoned with extra virgin olive oil, provides the perfect base for the zucchini and zucchini flowers, which have been pan-fried with garlic and salt. But the final touch is added by the toasted almonds, which give a crunchy flavor and a touch of sweetness.

INGREDIENTS (for 2 people)

• 180 g pearl spelt
• 4 zucchini flowers
• 1 clove of garlic
• 300 g light zucchini
• 20 g slivered almonds
• 110 g well-drained sun-dried tomatoes
• salt
• "i Criusi" Ogliarola Garganica extra virgin olive oil
• pepper

PREPARATION

1. Rinse the spelt in a fine-mesh sieve, then transfer it to a pot and cover with cold water. Salt, bring to a boil, and cook for about 20 minutes or according to the package directions. Drain once cooked and transfer to a bowl, immediately seasoning with two tablespoons of oil. Let cool, stirring occasionally.
2. Remove the stems and pistils from the flowers, wash them gently, pat them dry with absorbent paper, and cut them into strips.
3. Heat a few tablespoons of oil in a pan, brown the peeled garlic, then cook the thinly sliced zucchini until browned. Season with salt and pepper and add the zucchini flowers for the last two minutes of cooking. Let cool.
4. Toast the almond flakes in a pan without adding any fat until golden.
5. When both the spelt and zucchini are completely cool, mix everything together, add the chopped sun-dried tomatoes and toasted almonds, then drizzle with a little oil and serve.