Spelt with artichoke sauce
Instructions
For the barley: thoroughly wash the farro under running water, drain and then put it in a large pot.
Add twice as much water compared to the volume of farro.
To take the boil very high focus: when it starts to boil, add a pinch of coarse salt, turn down to a minimum, cover the pot and continue cooking on a heat diffuser.
A when dry, after about 30-35 minutes of cooking, stir the farro with a wooden spoon.
For the sauce with artichokes: moderate heat sauté the onion cut into strips in a pan with oil, add the peeled tomatoes or tomato sauce.
Stir and, when it starts to boil, sprinkle with a pinch of salt and a pepper.
Pour the artichoke hearts cut into strips very thin, black olives pitted, the garlic and the lemon juice.
Cook all at moderate flame for about 2o-25 minutes.
To serve: add salt, add the parsley, stir well and turn off the heat.
Add the farro in condendolo dishes with sauce and serve immediately.
Ingredients and dosing for 4 persons
- 300 g of spelt
- 200 g of tomato (or 10 cherry tomatoes)
- 6 hearts of artichoke
- 1 onion
- 1 clove of garlic
- 4 tablespoons of olive oil extra virgin
- 3 tablespoons of lemon juice
- 2 tablespoons of black olives
- 1 sprig of parsley
- 1 pinch of coarse salt
- 1 pinch of climbs
- 1 pinch of pepper