Europe 1 06:59, July 15, 2022
As in The weekend walks, Vanessa Zha begins her columns by taking us on a journey and giving good plans for the summer.
Marion Sauveur focuses on a product every day.
Marion Sauveur… like every day, we focus with you on a local product. Today, a cereal.
The little spelled.
It is one of the oldest plants cultivated and consumed by man.
It grew more than 10,000 years ago on Turkish lands… Its cultivation has spread all around the Mediterranean, mainly in mountainous and dry regions, such as Haute-Provence.
It grows on poor, dry soils, at altitude… and it is found today in Velay… where farmers rotate crops with the famous Puy green lentil.
We must not confuse small spelled and spelled (or large spelled).
They do not belong to the same species.
Spelled is a fairly recent cereal resulting from crosses made with wheat.
Einkorn gives a much lower yield than spelled… and 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.
Its cooking requires a little patience: count about 40 minutes.
For faster cooking, we now find hulled spelled… so without skin.
We count a 10ne of minutes of cooking.
The ideal is to cook it in a broth to give it more character.
How do you suggest we cook it?
To change from the traditional accompaniment, I suggest you use spelled for dessert… like rice pudding.
To start, bring a mixture of milk, cream and sugar to a simmer.
Add the spelled to cook.
And don't stop stirring.
When the spelled is soft, stop cooking.
SOUND END
Line the bottom of individual verrines with salted butter caramel.
Add the spelled to the milk on top.
Still to serve!
It's delicious warm… if you can't resist.
But you can also eat it cold.
Every day, you ask a chef for a tip…
Yes !
And today, it's Michaël Ruat from Restaurant L'emotion in Puy en Velay.
He loves working spelled... and he gives you his advice on how to cook it correctly.
“Spelt is very pleasant when it is a little firmer.
So what I recommend: be a little undercooked.
You have to taste it and you have to feel a slight resistance... and something a little firm, where there is chewiness.
And that's where spelled is best.
With this little spelled you can make a very summery salad: make it a bit like a tabbouleh.
Instead of the semolina we will put small spelled, add peppers and a little bit of mint, something very fresh".
https://www.restaurant-lemotion.fr/
In their restaurant L'emotion in Le Puy-en-Velay, chefs Michaël Ruat and Mickaël Méjean offer little spelled in several ways.
If you want freshness, you can bite into their citrus-based salad and accompanied by smoked trout.
For those with a sweet tooth, I recommend the small spelled risotto, made with smoked scarmoza… it is creamy to perfection!
Or discover roasted spelled in the form of ice cream… This ice cream is served with a caramelized and vanilla millefeuille.
Do you have a 2nd address to taste small spelled this summer?
Yes !
We stay in the Haute-Loire department… Head to the Michelin-starred restaurant Haut Allier, in Alleyras.
Chefs Philippe and Clément Brun offer a small spelled like a hot tabbouleh… with candied lemon, raisins, mint, coriander and parsley for freshness.
It is served with a blackcurrant condiment to bring a little acidity and accompanies quail.
https://www.hotel-lehautallier.com/fr/
Thanks Marion. The recipe and all the Destination Vacances references can be found on Europe1.fr. See you tomorrow !
RECIPE
Small spelled with milk and caramel
Ingredients
100 g Small spelled from Velay
30 cl of milk
80g brown sugar
80 ml liquid cream
220g salted butter caramel
Start by cooking the spelled over medium heat in the mixture of milk, sugar and liquid cream.
The spelled needs to cook a little longer than normal to become very soft (15 minutes instead of 10 minutes for hulled spelled)… Feel free to stir.
Line the bottom of each individual jar with salted butter caramel.
Add the spelled to the milk on top.
And eat warm.