Name: Farro e Verdura (Spelt with Vegetables)
Yield: Serves 6
Cuisine: Italian
Ingredients: sea salt; 4 potatoes, quartered; 15 ml/1 tbsp extra virgin olive oil, plus extra for drizzling; 275 g/10 oz cabbage leaves, shredded; 3 garlic cloves, peeled; toasted bread rubbed with a garlic clove, to serve (optional); 200 g/7 oz fresh haricot/navy or cannellini beans; 115 g/4 oz green beans; 115 g/4 oz thinly sliced pancetta; 4 courgettes/zucchini, halved; 3 carrots (or similar quantity of other vegetables of your choice); 1 dried red chilli, chopped; 200 g/7 oz ready-to-cook spelt

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Spelt is a species of wheat grain. It was an important staple food in various parts of Europe from the Bronze Age to medieval times, but has survived as part of the daily diet in various parts of Italy, including Tuscany, Umbria and Le Marche. More recently, it has found a new market as a health food and as a substitute for common wheat for those with a gluten intolerance or allergy. Nutty and delicious, spelt is used in soups, salads or casseroles, or is ground to a flour for bread and pas