Our recipes

Spelt soup

Ingredients (4 servings):
• 500 gr. of dried cannellini beans 
• 250 gr. Of pearl barley
• 1 teaspoon of tomato paste
• 1 onion
• 1 clove of garlic
• 2 sprigs of rosemary
• toasted bread 
• salt
• 4 tablespoons extra virgin olive oil

 

Preparation: Wash the beans and let them soak for a few hours and then bake for 50 minutes in a pressure cooker. Boil Farro (washed but not left to soak) in salted water for about 15 minutes. Meanwhile, prepare a mixture with the onion, garlic, rosemary and brown them in 4 tablespoons of oil in a large saucepan. Puree the beans in a blender and add them, letting them cook for few minutes, if necessary adding a glass of water. Now add the previously boiled barley and simmer for another 5 minutes. Add salt and pepper and serve with toasted bread and rosemary to garnish.

Barley soup

Ingredients (4 servings):
• 500 gr. of dried cannellini beans
• 250 gr. Of pearl barley
• 1 teaspoon of tomato paste
• 1 onion
• 1 clove of garlic
• 2 sprigs of rosemary
• toasted bread
• salt
• 4 tablespoons extra virgin olive oil

 

Preparation: Wash the beans and let them soak for a few hours and then bake for 50 minutes in a pressure cooker. Boil Farro (washed but not left to soak) in salted water for about 15 minutes. Meanwhile, prepare a mixture with the onion, garlic, rosemary and brown them in 4 tablespoons of oil in a large saucepan. Puree the beans in a blender and add them, letting them cook for few minutes, if necessary adding a glass of water. Now add the previously boiled barley and simmer for another 5 minutes. Add salt and pepper and serve with toasted bread and rosemary to garnish.

Farro and chickpea soup

Ingredients (4 servings):
• 500 gr. dried chickpeas round
• 250 gr. pearl barley
• 1.5 liters vegetable stock
• 1 stalk celery
• 1 onion
• 1 clove of garlic
• 1 sprig of rosemary
• a few sage leaves
• salt
• extra virgin olive oil

 

Preparation: Wash the beans and boil them in a pressure cooker for 50 minutes. Prepared chop the celery, onion, garlic, rosemary and sage and brown them in oil in a large saucepan. Add the chickpeas let them cook for 12-15 minutes then mash half the mix and blend well. Put the cream into the pan along with the whole chickpeas, broth and faro (washed but not left to soak). After about 20 minutes the soup is ready; let rest for 15 minutes, then serve it at the table with a sprinkling of fresh grated cheese and a drizzle of extra virgin olive oil.

Mixed Soups

Ingredients (4 servings):
• 250 gr. Mixed Soup or soup barley / peas or cereals / vegetables
• 1.5 liters vegetable stock
• 1 stalk celery
• 1 small onion
• 1 clove of garlic
• 2 sprigs of rosemary and some sage leaves
• 1 carrot
• salt, pepper and chili
• grated cheese and extra virgin olive oil

 

Preparation: Wash one of the soup mixes that you have chosen (does not require soaking). Prepared and chop the celery, onion, garlic, rosemary, sage and a pinch of red pepper and brown them in oil in a large saucepan. Add the contents of the soup and let it simmer on a low heat for 2-3 minutes. Cook gradually adding the previously prepared vegetable broth. Cook for 15-18 minutes and then seasoning with salt and pepper, let the soup stand for a few minutes then serve at the table ,with a sprinkling of grated cheese and a drizzle of extra virgin olive oil

Spelt Risotto al Radicchio Treviso

Ingredients (4 servings):
• 250 gr. pearly Farro
• 1 lt. vegetable broth
• 400 gr. of radicchio
• 1 small onion
• 1 clove of garlic
• 1 stalk of celery and 1 carrot
• salt, pepper and chili
• a knob of butter, grated cheese and extra virgin olive oil

 

Preparation: Prepare about a litre of vegetable broth . Chop the celery, carrot, onion and garlic. Wash and shred the radicchio. In a large saucepan, brown the chopped vegetables in the extra virgin olive stirring regularly and then add the radicchio and cook slowly on a low heat. Addthe spelt (does not require soaking). Cook, gradually adding the vegetable stock previously prepared, stirring frequently. Cook for 20 minutes , season with salt and pepper and then, upon completion of cooking, let it stand for a few minutes. Serve at the table after adding creamed butter with a sprinkling of grated cheese and a drizzle of extra virgin olive oil.

Farro salad

Ingredients (4 servings):
• 250 gr. pearl barley
• 2 zucchini, 2 carrots and 1 fresh celery
• 1 onion
• 1 clove of garlic
• 1 Mozzarella
• pitted black olives
• salt
• extra virgin olive oil

 

Preparation: Chop all the vegetables. Boil the spelt in salted water (no need for soaking) for 15/18 minutes. When cooked, drain and pass it under cold water. Add it to the other ingredients prepared separately and mix well in a way that integrates well. Serve with a drizzle of olive oil and some basil leaves.

Orzo Salad

Ingredients (4 servings):
• 250 gr. of pearl barley
• 2 zucchini, 2 carrots and 1 fresh celery
• 1 onion
• 1 clove of garlic
• 1 Mozzarella
• pitted black olives
• salt
• extra virgin olive oil

 

Preparation: Chop the vegetables. Boil the barley in salted water (no need for soaking) for 18-20 minutes. When cooked, drain and pass it under cold water. Add it to the rest of the ingredients, prepared separately, and mix well in a way that integrates well. Serve with a drizzle of olive oil and some basil leaves.

Spelt with Porcini mushrooms - Farro with Vegetables - Barley with Vegetables

Ingredients (4 servings):
• 300 gr. one of our farrotti or orzotti
• 1 liter of vegetable stock and a glass of white wine
• salt
• a knob of butter, grated cheese and extra virgin olive oil

 

Preparation: Prepare a lt. of vegetable stock. Put 4 tablespoons of extra virgin olive oil in a large saucepan and add the contents of the packet, fry gently over a low heat for 2-3 minutes. Cook, gradually adding the vegetable stock previously prepared and the white wine. Cook for 20 minutes seasoning with salt and pepper and then, after cooking let it stand for a few minutes. Serve at the table after being whipped by adding butter and a sprinkling of grated cheese and a drizzle of extra virgin olive oil.

Penne Pasta with pumpkin flowers

Ingredients (4 servings):
• 300 gr. of Semolina Penne Pasta
• 100 gr. courgette flowers
• 2 tablespoons cream
• 1 clove of garlic
• 1 Mozzarella
• White wine
• salt
• extra virgin olive oil

 

Preparation: In a large frying pan sear the flowers with 2 tablespoons oil and 2 tablespoons of white wine. Meanwhile cook the pasta in salted water. When the flowers are wilted, add cream and another 2 tablespoons of oil and mix well seasoning with salt and pepper. Add 3 or 4 tablespoons of the pasta cooking water to the flowers and continue stirring. Once the pasta is cooked (al dente 5/6 min) drain it and add it to the flowers sauce and reheat for a minute. Serve in individual dishes.

Spelt Whole meal Spaghetti with Pachino Tomatoes

Ingredients (4 servings):
• 300 gr. Whole meal Spelt Spaghetti
• 600gr. cherry tomatoes
• 2 cloves
• 2 red pepper
• a few leaves of fresh basil
• extra virgin olive oil
• salt

 

Preparation: Take a pan and add oil, garlic (cut lenghtwise), red pepper and brown them. When the sauce starts sizzling add the tomatoes cut into quarters, salt and cook them, stirring occasionally. Meanwhile, put the water for the pasta to boil and immerse the spaghetti paying close attention to the cooking. The whole meal spelled pasta has cooking quickly so needs only 3 min (al dente), drain them. When the tomatoes have mostly disintegrated (but not completely) add the chopped basil and spaghetti. Stir adding Parmesan and serve steaming.