Ingredients

• 220 g pearled spelled
• 80 g spicy provolone
• 70 g frankfurters
• 70 g shelled peas, also frozen
• 2 tomatoes
• 20 g capers
• mustard
• lemon
• thyme
• extra virgin olive oil
• salt
• pepper in grains

Briefly boil the peas in lightly salted water, drain and set aside. Cut the cheese into small cubes. Blanch and peel the tomatoes, remove the seeds and dice them. Finally, always cut the frankfurters into small pieces. Squeeze the lemon and mix the juice, in a small bowl, with 2 teaspoons of mustard, a pinch of salt and a mince of pepper. Emulsify 4 spoonfuls of oil. Put the spelled, cold and priced in a bowl. Mix the diced cheese, frankfurter, tomato, peas and capers, rinsed and drained. Pour over the prepared sauce, mix well and complete with thyme leaves.

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