Hello October and goodbye to the last peaches that are still around.
The insalatona of the return to Milan, or at least I hope so.
For a light lunch after a week of recordings and tastings in Rome.
Semplicity.
Nectarines, feta, rocket and almonds.
Ingredients:
200g of rocket
100g of feta
1 lemon
2 tablespoons of oil evo
Salt
Black pepper in grains
Almonds
2 nectarines
– Clean, wash and dry the rocket carefully, then put it into a big bowl.
– Wash the nectarines and cut them into thin slices, peel them to taste.
– Crumble the feta with hands.
– Toast the peeled almonds in a non-stick pan or in the oven, chop them roughtly and join them.
– Season with an emulsion of oil, lemon, salt and a little bit of black pepper.
