Spelt and barley

Dough:
- 150 gr. single-coconut spelt flour;
- 3 tablespoons extra olive oil;
- salt and water to taste

Filling:
- 100 gr. pearl spelt;
- 1 kg mixed herbs: dandelion, rosole, spinach, chard, chicory (or other herbs as desired);
- 200 grams of ricotta/tofu; - 1 clove of garlic; - salt and extra virgin olive oil to taste;
- as desired: raisins or other dried fruit.

1. Make the dough
In a large bowl, combine the flour with a pinch of salt and oil. Pour in the water a little at a time, kneading until you get a smooth and elastic dough. Cover it with a tea towel and let it sit for 30 minutes.

2. Cook the filling.
Rinse the spelt under running water, then place it in a saucepan with 200 ml of cold water. Cook over low heat for about 30 minutes, adding salt only after the first 15 minutes.
Wash the herbs thoroughly and blanch them in salted water for 15 minutes. Drain them well and pass them back in a pan with a drizzle of oil and garlic to flavor them.
Once cooked, combine everything in a bowl: spelt, herbs, ricotta or tofu, salt & pepper to taste 3.

Roll out and fill
Dust the work surface with flour and roll out the dough with a rolling pin to a thin sheet. Spread the filling evenly, then roll the strudel gently, sealing the edges well.

4. Inform and enjoy!
Place the strudel on a baking sheet lined with parchment paper. For a crisp, aromatic finish, lightly moisten your hands with water, gently dab the surface of the strudel and sprinkle it with toasted sesame seeds. Bake in a preheated oven at 180°C for 20-30 minutes

FOR BARLEY: 250 g pearl barley, ½ kg. peas, 1 bunch of asparagus, 4 carrots, 1 onion, 3 tablespoons olive oil, some dandelion leaves, parmesan cheese, salt.

FOR THE FRITTATA: 4 eggs, an onion, a handful of mint leaves, olive oil, salt, (pepper).

Barley: wash the barley and cook it with 750 ml of cold water keeping the heat at a minimum, after 15 minutes add a little salt, after about 20/30 minutes, once the water has been absorbed, it is ready. Shell the peas, clean the asparagus, carrots and cut everything into rings. In a pan, put the oil and the sliced onion, add the other vegetables and stew for 15/20 minutes, adding a little hot water and a little salt. Add the already cooked barley, the Parmesan cheese and stir, garnish with dandelion

Mint omelet: in a pan greased with oil, brown the sliced onion, add the mint and the beaten eggs, a pinch of salt. Cook over low heat for 2 or 3 minutes with a covered pot.

FOR THE SPELT: 280 g pearl spelt, 2 zucchini, a handful of radishes, salt.

FOR THE SAUCE: 4 tablespoons olive oil, 1 lemon, 1 onion, 10 basil leaves, salt, pepper.

Spelt: wash the spelt and cook it with 600 ml of cold water, when the water boils, add the salt and lower the heat to a minimum, after absorbing the water (about 30 minutes in total). Slice the zucchini, radishes and add them to the spelt, season with the sauce.

Basil sauce: finely chop the onion and basil, place in a bowl with the lemon juice, salt, pepper and oil, mix well with a fork and use to season.

Barley: wash the barley and cook it with 750 ml of cold water, when the water boils add the salt and lower the heat to a minimum, after about 30 minutes, after having absorbed the water, it is ready. Slice the onion and let it dry gently with a little oil, wash the nettle leaves, chop them and add them to the onion with 2 ladles of water (or vegetable broth) and a little salt. After 10 minutes, add the barley and stir in the Parmesan cheese. If the barley is too dry, add more water (or broth).

Goat cheese: Chop the chives and roll the goat cheese (or other fresh cheese) in it, refrigerate for ½ hour before serving it cut into slices.

Parmesan basket: for each basket, heat a non-stick pot, sprinkle 2.5 tablespoons of grated Parmesan cheese, wait for it to melt (1 or 2 minutes) and pour it into the mold you want... cup or bowl... cooling the “Parmesan wafer” will take the chosen shape.

FOR THE SPELT: 250 g pearl spelt, 3 or 4 bunches of bruscandoli, 1 onion, 3 tablespoons extra olive oil, salt, pepper, parmesan (optional).

FOR THE OMELET: 4 eggs, 1 onion, ¾ bunches of carletti (Silene), extra virgin olive oil, salt, pepper.

Spelt: wash the spelt and cook it with 500 ml of cold water, when the water boils add the salt, lower the heat to low, after about 20 minutes, having absorbed the water, it's ready. In a pan, put some oil and the thinly sliced onion, over low heat, after a few minutes add the bruscandoli cut into small pieces with 2 ladles of hot water (or vegetable broth) and finish cooking for another 15 minutes. Add the spelt to the bruscandoli sauce, pepper, stir in the Parmesan cheese and, if necessary, add broth

Omelette: slice the onion and put it in a pan with a little oil, add the thinly cut carletti and “stew” on low heat for 5 minutes, pour in the eggs, beaten, and season with salt and pepper, cook over low heat for a few minutes with a covered pot.

FOR THE BARLEY: 250 g pearl barley, 500 g rosole, 1 medium onion, 3 tablespoons olive oil, salt, parmesan

FOR THE CREPE: 100 g single-coconut spelt flour, 2 tablespoons olive oil, salt, 500 g spinach, 1 clove of garlic, salt, a little olive oil.

Barley: wash the barley and cook it with 750 ml of cold water, when it starts to boil, lower the heat to low, add the salt and cook for about 30 minutes. Wash the rosettes, dry them and cut them thin. In a pan, put the oil and the finely chopped onion and stew over low heat. Add the rosole and 2 or 3 ladles of hot water (or vegetable broth). Cook for 15/20 minutes, add the barley and stir in the Parmesan cheese.

Crepes: in a bowl, mix 100 grams of flour with 250 ml of lukewarm water (or cow's milk, or vegetable milk/soy/oats/barley/rice etc...) a pinch of salt and 2 or 3 tablespoons of olive oil. Let the dough rest 30 minutes at room temperature - stirring occasionally -. Heat a non-stick pan, pour in a ladle of batter and rotate the pan to form a crepe. When the edges solidify, peel off the crepe and place it on a plate. Continue until the batter is used up. Fill the crepes with the spinach (washed and passed in a pan with oil and