Tabouleh with Primosale and Vegetables
Primosale
Bulgur
Datterini tomatoes
Carrots
Zucchini
Green celery stalk
Spring onion
Wild mint
Extra virgin olive oil
Salt
La preparazione della ricetta
1
Place the bulgur in a pot, add 2 tablespoons of oil and heat it (do not toast). Add ½ l of boiling salted water and cook for 5 minutes over low heat. Turn off the heat, cover, and let it sit for 5 minutes. Then spread the cooked bulgur out on a large baking tray.
2
Dice the carrots and zucchini and steam them. Thinly slice the celery and the spring onion. Add the vegetables and chopped mint to the cold bulgur, then season with oil and salt.
3
Cut the Primosale cheese into 1 or 1.5 cm cubes, add it to the bulgur salad (tabouleh) and mix.
