Spelt and Barley
20.01.16
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.
INGREDIENTS:
FOR THE PASTA: 150 g single-coconut spelt flour, 3 tablespoons extra olive oil, salt, water to taste
FOR THE FILLING: gr. 100 pearl spelt, kg. 1 mixed herb (dandelion-spinach-rosole-chard and chicory), 200 g soft cheese (ricotta or tofu), 1 clove of garlic, salt, extra virgin olive oil.
PREPARATION:
Strudel dough: in a bowl, work the flour, salt and oil, adding a little water at a time to form a dough that should be left to rest for 30 minutes covered.
Filling: wash all the vegetables well and boil them (in boiling salted water) for 15 minutes, drain and pass them in a pan with oil and garlic. Wash the spelt and cook it in 200 ml of cold water over a very low heat, after 15 min. put the salt (it is cooked after about 30 minutes) and add it to the herbs. Flour the work surface and, with a rolling pin, roll out the thin-floured strudel dough. Spread the warm cheese (or tofu), herbs and spelt and roll up. Bake in a preheated oven at 180 degrees for 20/30 minutes.
INGREDIENTS:
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).
PREPARATION:
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 leaves.
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.
INGREDIENTS:
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.
PREPARATION:
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.
INGREDIENTS: 250 g pearl barley, 2 bunches of nettle, 1 onion, salt, olive oil, parmesan, 150 g goat cheese or other fresh cheese, a bunch of chives.
PREPARATION:
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.
INGREDIENTS:
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.
PREPARATION:
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 or hot water.
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.
INGREDIENTS:
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.
PREPARATION:
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 thinly. 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 garlic).
SPELT AND HERB STRUDEL
INGREDIENTS:
FOR THE PASTA: 150 g single-coconut spelt flour, 3 tablespoons extra olive oil, salt, water to taste
FOR THE FILLING: gr. 100 pearl spelt, kg. 1 mixed herb (dandelion-spinach-rosole-chard and chicory), 200 g soft cheese (ricotta or tofu), 1 clove of garlic, salt, extra virgin olive oil.
PREPARATION:
Strudel dough: in a bowl, work the flour, salt and oil, adding a little water at a time to form a dough that should be left to rest for 30 minutes covered.
Filling: wash all the vegetables well and boil them (in boiling salted water) for 15 minutes, drain and pass them in a pan with oil and garlic. Wash the spelt and cook it in 200 ml of cold water over a very low heat, after 15 min. put the salt (it is cooked after about 30 minutes) and add it to the herbs. Flour the work surface and, with a rolling pin, roll out the thin-floured strudel dough. Spread the warm cheese (or tofu), herbs and spelt and roll up. Bake in a preheated oven at 180 degrees for 20/30 minutes.
INGREDIENTS:
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).
PREPARATION:
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 leaves.
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.
SPELT SALAD WITH BASIL DRESSING
INGREDIENTS:
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.
PREPARATION:
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.
ORZOTTO WITH NETTLE AND GOAT CHEESE FROM CIPOLLINA
INGREDIENTS: 250 g pearl barley, 2 bunches of nettle, 1 onion, salt, olive oil, parmesan, 150 g goat cheese or other fresh cheese, a bunch of chives.
PREPARATION:
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.
SPELT WITH BRUSCANDOLI AND CARLETTI'S OMELET
INGREDIENTS:
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.
PREPARATION:
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 or hot water.
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.
ROSOLE ORZOTTO AND SPINACH CREPE
INGREDIENTS:
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.
PREPARATION:
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 thinly. 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 garlic).
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19.01.16
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All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingr...
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