- 20 min
Salad with Nonno Nanni Primosale
2 fennel bulbs
A punnet of cherry tomatoes
2 red apples
125 g of fresh peas
Walnuts to taste
300 g of quinoa and amaranth (about 70 g per person)
2 packages of Nonno Nanni Primosale
Salt to taste
Oil to taste
Nonno Nanni Primosale is a fresh, delicate, firm cheese.
Rinse quinoa under running water. Toast quinoa in a skillet with a spoonful of oil on medium high heat for about one minute.
Pour two parts of water and one of quinoa in a pot. Cook on medium high for about 10 minutes, leaving some of the water in the pan. Remove from heat and set aside for 5 minutes while you prepare the salad. Slice fennel and carrots thinly and dice cherry tomatoes.
Slice the red apples into thin slices and add to the fennel and carrots in a salad bowl. Once cooled, add quinoa and amaranth to the salad bowl and sprinkle with Goji berries and walnuts. Garnish with mint leaves and lemon zest. Top with diced Nonno Nanni Primosale.
Season with salt and oil to taste.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola