Tartine in rosa

This easy, speed and smart coloured recipe could be prepared as appetizer to serve something fresh for your aperitivo or weekend brunch.

I prepared this recipe as a starter to welcome a friend for lunch since we haven't seen each other  for a long long time.

Crustless wheat  sandwich bread or canape bread

Cottage cheese

Smoked salmon (plus, chives, lemon juice, black pepper and evo oil)

Red onion jam

Put the canape bread (or If you use a big sliced crustless wheat sandwich bread, cut it in 4 parts) in the oven for 5 minutes until It is crunchy.

In the meanwhile cut the salmon in small pieces as for a tartare and season with evo oil, chives, lemon juice and black pepper.

Garnish each bread slice with a teaspoon of cottage cheese and on the top a teaspoon of red onion jam or a teaspoon of seasoned salmon.



Insalata di farro

I am keen on grains! 

Spelt is sweet, fluffy but always nicely al dente. It's high in protein and fiber, a very good alternative to pasta and rice. I usually prepare it in salad with some fresh seasonal veggies or cooked like risotto.

This recipe is perfect to be cooked in advance and stored in the fridge. It could be a good suggestion to serve for a Sunday brunch!

200 gr spelt (serving 2 people)

1 eggplant

10 raw tomatoes (datterino or cherry)

200 gr cottage cheese

evo oil

salt

fresh basil

To cook the grain add a cup of water for every cup of spelt. Drain, add some evo oil and let it cool.

Set a non-stick skillet over high heat, add the eggplant diced. Toss constantly, let it browned then cool down.

In a bowl, slice the tomatoes, mix with the eggplants, the salt and the cottage cheese, fold the spelt in.

Serve with some fresh basil.