Ingredients

Servings 4

• 2 zucchini
• 8 squash blossoms
• 8 leaves of mint
• ½ onion
• 2 cloves of garlic
• ¾ lb spelt
• 3 ½ oz extra virgin olive oil
• 1 cup white wine
• 2 cups meat broth
• 1 ¾ oz grated Pecorino cheese
• pepper to taste

Preparation

30 minutes preparation + 20 minutes cooking

Brown the finely chopped garlic and onion in the oil.

Add the squash blossoms cut into 4 and the zucchini in thin roundels, pour over the white wine, allow to evaporate a little, add the stock and the spelt, cook over high heat until the stock is reduced, dust with cheese and freshly ground pepper.

Serve on hot plates and garnish with mint leaves.