Cook the C’è di Buono in Italia Spelt for 10 minutes in plenty of salted water, then drain and set aside in a dish.

Meanwhile, trim and dice the aubergine and sauté in a pan with a drizzle of oil. Adjust the seasoning and set aside.

In the same pan, add a drizzle of oil and sear the tomatoes, prepared and quartered, for 5 minutes. Adjust the seasoning and add a few shredded basil leaves.

Finally sauté the spelt, adjust the seasoning and mix well.

Serve with grated salted ricotta and garnish with some basil leaves.

Chef’s Tip: to make the dish richer and more flavoursome, replace the salted ricotta with matured pecorino cheese.