Today, I bought the ingredients to practice making a healthy dish during your stay with me in Rome.
It is very simple, needing only spelt*, onion, pumpkin and stock. And, a few herbs.
I hope you’ll like it, I licked my dish clean. But then, I was very hungry!
Have you ever seen such a brilliant orange pumpkin? I surely haven’t, back in Australia.
- To quote this site cereals “Spelt is a variety of grain or cereal that is closely related to wheat. In fact, spelt likely developed from a hybridization of emmer wheat and wild goat-grass. It is closely related to normal “bread” wheat, but the popularity of bread wheat soon made spelt obsolete, which is why it is considered a “relic” crop“. It seems to be making a comeback in many parts of the world.
At the request of John, here is the recipe:
Spelt with pumpkin (Thanks to Francesca crudoecotto.blog)
300 gr of spelt
200 gr of pumpkin
1/2 teaspoon of dried sage
1 tablespoon of extra virgin olive oil
vegetable broth to taste
Salt to taste
In a saucepan boil the spelt in abundant salted water for about 30 minutes.
Peel the pumpkin and cut it into cubes.
Chop the shallot.
In a large pan heat the oil and add the shallot and the pumpkin.
Brown for 10 minutes, stirring with a wooden spoon.
Drain the spellt and add it to the pan.
Cook over a low heat for about 20 minutes adding the vegetable stock a little at a time.
Add sage, pepper and salt to taste.