Soup of Spelt and Chickling

This is the Italian recipe of a delicious soup prepared with spelt and chickling. These 2 legumes are tipycal ingredient of Italian recipes coming from the center of Italy in particular from Umbria and Marche. The preparation of this recipe looks long but it's not, you just need to decide a day before if you want to taste this delicious soup so you can place the legumes covered with water in a bowl overnight and the following day, with the help of pressure cooker you will need only 40 minutes for its preparation.


INGREDIENTS (for 4 people):
200 g or 1 cup of Spelt
200 g or 1 cup of Chickling
3-4 tablespoons of Extra virgin olive oil
1 / 2 Onion
Small cubes of bread
Salt coarse
Pepper
Rosemary

PREPARATION TIME: the night before

COOKING TIME: 30 - 40 minutes

WINE: Montefalco di Sagrantino Passito Docg (Red Wine)

PREPARATION
The evening before the day you decide to prepare this delicious soup place the spelt and the chickling covered with water in a bowl. Preheat the extra virgin olive oil in the pressure cooker, chop the onion and add it to the hot oil together with the rosemary, let them cook for a few minutes.



Then wash with fresh water the spelt and the chickling and add them to the casserole. Let them cook for a few minutes, add the white wine, let it evaporate



and cover with water, add coarse salt, close the lid of the pressure cooker and cook for about 25-30 minutes since the pressure cooker starts to whistle.



In the mean time you can cut the bread in small cubes and let them become crunchy in the oven for a few minutes.



At the end of the cooking, open the pressure cooker and check the cooking, if there is still too much water, cook the soup for a little bit of time until the water it will be reduced as shown in this picture. At this point you can serve the hot soup in a dish with a drizzle of extra virgin olive oil and the cubes of bread on the top or if you like you can take half of the soup, blend it,



add it again to the rest of the soup, mix well and serve hot with a drizzle of extra virgin olive oil and the cubes of bread on the top.




BUON APPETITO!

Soup of Spelt of Saint Nicholas

This is one of the traditional Italian recipes prepared in Umbria with spelt that is one of the main ingredients of this region. This good recipe can be prepared in occasion of the Christmas Eve dinner because it is a light and poor dish ideal looking forward the rich menu of the Christmas day; its name is due to the Saint Nicholas that according to the tradition distributed spelt to the poor. It is a simple recipe to realize that is made only with these main Italian ingredients: spelt, onion, celery and tomato pulp. To obtain an excellent recipe it is important to follow some tips like these: the best type of spelt to use is the pearl spelt that is more tender and need less time to cook than of the entire spelt furthermore the second important thing to consider to have a delicious soup is that the best casserole to use is the one of earthenware because it maintains the heat longer. MERRY CHRISTMAS WITH THIS AND OTHERS DELICIOUS RECIPES!

INGREDIENTS (for 4 people):
250 g of Pearl spelt
1 / 2 Onion
Celery
1 / 2 of Tomato pulp
4 Tablespoons of extra virgin olive oil
Water
Salt

PREPARATION TIME: one night to soak the spelt and 15 minutes

COOKING TIME: 40 minutes

WINE: Chianti Classico (Red Wine)

PREPARATION
Place the spelt in a bowl with water for one night.


Chop the onion and the celery and place them in a casserole of earthenware with the extra virgin olive oil. It is preferable the use of the casserole of earthenware because it maintains the heat longer. Let the vegetables sauté for about 5 minutes


then add the tomato pulp and cook on a low flame for 10 minutes.


After this time adds more or less 1,5 litre of water, let it boil, then add the spelt and the salt and let it cook for about 40 – 50 minutes stirring from time to time.


During the cooking pay attention to add some water if it reduces too, but if you like a soup less liquid let the water evaporate stirring continuously in order to not the spelt attach to the casserole.
Serve hot in a bowl of earthenware.
This is the result:


BUON APPETITO!