Farricello salad
Instructions
Roast and peel the peppers.
Remove the seeds, divide them and let them marinate with salt, lemon, olive oil for 2 hours.
Boil the farricello al dente (20 minutes) and allow it to cool.
Cut the cucumber into thin slices, listerelline peppers, cubed cheese.
Mix them with farricello and add salt.
Drizzle with oil and sprinkle with almonds.
Ingredients and dosing for 4 persons
- 300 g of farricello
- 100 g of cheese
- 50 g of chopped skinned almonds
- == 1 yellow pepper
- 1 red pepper
- 1 cucumber
- Olive oil extra virgin
- Sea salt
- Pepper