Our selection of recipes reflects our values, that is, the peasant culture. The suggested recipes are all very simple and quick to prepare; they are meatless, browning of onion and herbs in oil is kept to the minimum, and always accompanied by water.

These recipes are easy to digest yet extremely appetising, light , with a low caloric content and rich in vitamins.

Ingredients for 4
1 kg white onions
2 teaspoons of powdered vegetable broth
2 teaspoons of spelt flour, sifted
6 tablespoons of Sottolestelle extra-virgin olive oil
Oregano
Salt
9 Sottolestelle bruschette
Slice the onion thinly, cook in a little water, add the flour and keep stirring. After a few minutes add 1 litre of pre-prepared vegetable broth and the oregano; cook for fifteen minutes, add salt and pepper, if you wish. Add the Sottolestelle extra-virgin olive oil while blending the mixture. Place 3 Sottolestelle spelt bruschette on each plate, top with the creamed onion and serve.

Ingredients for 4
8 Spelt Friselle
10 tomatoes
100 g wild rocket, washed
Sottolestelle extra-virgin olive oil
Salt
Rinse the friselle quickly under running water; make sure they don’t absorb too much water because they could get mushy. Wash the tomatoes then rub them into the friselle, drizzle with Sottolestelle extra-virgin olive oil, and lastly top with the rocket leaves.

Ingredients for 4
8 Kamut® Friselle
10 tomatoes
10 cucumbers
Sottolestelle extra-virgin olive oil
Apple vinegar
Oregano
Capers
Salt
Place the ingredients into a bowl: the washed and roughly chopped tomatoes, the washed, peeled and sliced cucumbers, the crumbled friselle, the apple vinegar, salt and oregano. Let rest for approximately 30 minutes, then serve.

Ingredients for 4
1 kg wild asparagus, washed
350 g Sottolestelle Kamut® Fusilli
Sottolestelle extra-virgin olive oil
Salt
60 g grated Pecorino (sheep’s milk cheese) (optional)
Break off the woody part of the asparagus stalk and wash the tips quickly under running water. Bring a saucepan full of salted water to the boil, then add the asparagus and Sottolestelle Kamut® Fusilli. Cook for approximately 20 minutes, drain, mix with Sottolestelle extra-virgin olive oil, sprinkle with Pecorino cheese and serve.

Ingredients for 4
350 g Sottolestelle Spelt Cavatelli
200 g Cannellini beans
2 cloves garlic
2 cherry tomatoes
4 tablespoons Sottolestelle extra-virgin olive oil
Salt
Chilly powder (optional)
Bay leaf (optional)
Soak the beans overnight, then rinse them and place them in a saucepan together with the cloves of garlic left whole, the cherry tomatoes and the bay leaf. Add water in the proportion of 1 to 2, cover and simmer for approximately 60 minutes. Remember to add the salt a few minutes before they are cooked. Tip the beans into a bowl together with the Sottolestelle Spelt Cavatelli (which have been cooked apart and drained), add the Sottolestelle extra-virgin olive oil, the chilly powder, mix well and serve.

Ingredients for 4
350 g Sottolestelle Traditional Fusilli
4 mozzarella cheese balls made from cow buffalo milk
16 cherry tomatoes
4 tablespoons Sottolestelle extra-virgin olive oil
Salt
Cook the Sottolestelle Traditional basil-flavoured Fusilli in a large saucepan full of salted water for approximately 20 minutes, drain, place in a bowl and mix with Sottolestelle extra-virgin olive oil. Cool the pasta then add the cherry tomatoes cut in half and the mozzarella balls cut into cubes. Enjoy!

Ingredients for 4
350 g Sottolestelle Traditional Orecchiette
600 g egg tomatoes
4 tablespoons Sottolestelle extra-virgin olive oil
1 medium onion
Salt
Grated Cacio Ricotta

Cook the thinly-sliced onion in a little Sottolestelle extra-virgin olive oil and water in a saucepan until transparent. Peel the tomatoes, remove the seeds, chop into cubes, and add to the onion. Add salt and cook for approximately 30 minutes. Cook the Sottolestelle Traditional Orecchiette in boiling salted water, drain. Serve with the tomato sauce and sprinkle with grated cacioricotta.

Ingredients for 4
350 g Sottolestelle Kamut® Orecchiette
1 savoy cabbage
4 medium ripe tomatoes
4 tablespoons Sottolestelle extra-virgin olive oil
1 medium onion
Salt
Wash and cut the cabbage into thin strips. Cook in salted water, drain and put aside. Wash, seed and chop up the tomatoes. Place the thinly sliced onion and tomatoes together in a frying pan with the Sottolestelle extra-virgin olive oil. Cook the sauce for approx. 15 minutes, adding water if necessary. Add the cabbage to the tomato sauce and continue cooking for a further 15 minutes. Cook the orecchiette, drain and serve mixed with the cabbage.

Ingredients for 4
350 g Sottolestelle Spelt Trofiette
200 g prawns
2 medium zucchini, sliced
4 tablespoons Sottolestelle extra-virgin olive oil
1 tomato
1 bunch of chopped parsley
Salt
Cook the onion in the oil in a frying pan until it becomes transparent. Add the washed and thinly sliced zucchini, the seeded and sliced tomato, and lastly the prawns; add salt and cook for approximately 15 minutes. Cook the trofiette in boiling salted water for approximately 14 minutes, drain and add to prawn mixture. Lastly add the parsley, mix and serve.

Sottolestelle - Contrada Costarelle, SS 273 - Km 12 San Giovanni Rotondo - Italy