Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds.
Like every morning, we meet Marion Sauveur to explore or rediscover the products of our regions. Today: small spelled.
A very old plant since it grew more than 10,000 years ago on Turkish lands and which makes small spelled one of the first domesticated crops, especially in Provence.
Today, small spelled from Haute-Provence benefits from a Protected Geographical Indication.
Do not confuse small spelled and spelled (or large spelled) which do not belong to the same species.
Spelled is a fairly recent cereal made from crosses with wheat.
Small spelled gives a much lower yield than spelled.
Nutritionally, it is much more interesting (rich in proteins, minerals and vitamins) and more digestible since it is rich in fiber and contains little gluten.
Another peculiarity of small spelled, it grows on poor and dry soils, at altitude.
Its husking removes 40% of its weight.
How to cook it?
In summer salad.
We start by soaking the small spelled overnight.
The next day, we brown the chopped onion with the crushed garlic in olive oil in a sauté pan.
Add the small spelled and let it cook for about 50 minutes in a vegetable broth with thyme, rosemary and bay leaves.
It has to take a good little taste.
When it is cool, it is mixed with sliced tomatoes, diced yellow and green peppers and chopped feta.
A dash of olive oil and it's ready!
We have a nice gourmet salad, very fresh and that makes a difference to rice or pasta!
Like every day, Marion Sauveur asked a chef for his tip.
Today, it's the Brazilian Alessandra Montagne from the restaurant Nosso in Paris.
She discovered small spelled in France and graduated in naturopathy.
Thanks to it, you will never miss cooking small spelled again.
In her Parisian restaurant Nosso, Alessandra Montagne makes a risotto of small spelled, with garlic and ginger with some zucchini, carrots and radishes.
A buttery and creamy risotto, very tasty.
A second address to taste small spelled?
In Brittany, in Finistère, in the Hôtel de Carantec.
Michelin-starred chef Nicolas Carro offers roasted Iroise blue lobster with seaweed and small spelled risotto.
A very nice land-sea agreement.
Recipe
Ingredients
- 250 g of small spelled
- 60 cl of vegetable broth
- 4 tomatoes
- 2 peppers (1 red, 1 yellow)
- 1 onion
- 2 cloves garlic
- 4 sprigs of thyme
- 1 sprig of rosemary
- 2 bay leaves
- olive oil
- 200g of feta
Let the spelled soak overnight.
The next day, start by sautéing the chopped onion with the crushed garlic in olive oil in a sauté pan.
Once browned, add the small spelled, stirring for two minutes.
Add the vegetable broth and herbs.
Cook over low heat for about fifty minutes.
Once the spelled has drained and cooled, toss it with sliced tomatoes, diced peppers and chopped feta.
Serve chilled, with a dash of olive oil.