SPELT WITH BRUSCANDOLI AND OMELET BY CARLETTI

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.