Italian mile salad
250 g of Mile grains Molino Rossetto
1 fresh onion
500 g of cherry tomatoes
1 spoon of sugar
50/80 parmesan chips
30 g of sunflower seeds Molino Rossetto
Wash and cut in halves cherry tomatoes. Put them in an oven pan. Dress with sugar, salt and some oil and oregano and put in the oven at 150° (ventilated if possible) for about 30/40 minutes. Cook mileç wash it well and cook in boiling salted water for about 12 minutes. When mile has absorbed all water turn off and cover it with a lid until it inflates. Spill the mile in a bowl, add cherry tomatoes, arugula, olives and parmesan chips. Dress with some oil and salt and serve it.