Spelt
Spelt was used long ago by the ancient Romans as an ingredient in their puls latina, a dish comprising a mixture of cereal and legumes cooked in water. Every family possessed a special mill to separate the grain from the hard, bearded husks.
Botanically speaking, Umbrian spelt belongs to the variety Triticum durum dicoccum, and is cultivated primarily in the region around Montelone and Spoleto. Following the introduction of wheat, which was easier to process, the importance of spelt, which has to undergo a special process to remove the husk after threshing, declined rapidly.
This undemanding cereal plant continued to be grown only in regions where nothing else would grow. In recent years, however, spelt has been rediscovered – not least because of its dietary and nutritional value – and consumption is steadily increasing.
Spelt contains more essential amino acids, in other words the protein building blocks necessary for life, than many types of wheat. It also provides more vitamins and trace elements. Since spelt also contains a considerable amount of silicic acid, it not only ensures a good complexion and shining hair, but is also reputed to stimulate the mental facilities. As a rule, spelt needs soaking for between 12 and 48 hours, and then requires several hours’ cooking. Nowadays, cooking time can be halved with the aid of the pressure cooker. If the grain is coarsely ground before it is prepared, soaking can be eliminated entirely. The time required for cooking is then only 20 to 30 minutes, as long as is necessary to swell the spelt over a low heat. Minestra di farro, spelt soup, is one of the most traditional spelt dishes, which is also familiar in Lazio. The popular and wholesome imbrecciata is a stew made from various types of cereals and legumes.
Imbrecciata
Legume and cereal stew
¼-cup each of pearl barley, wheat, and spelt - organic
1/3-cup pinto beans and lentils - organic - canned are fine
½-cup each of corn, garbanzo beans, and fava beans - organic - canned are fine
1-2 oz. extra virgin olive oil
¼-lb/100 G bacon, cut into strips
2 onions, chopped
1 bunch of marjoram, coarsely chopped
2/3-cup tomato paste
Sea salt and pepper
4-cups organic free-range chicken broth or organic veggie broth
Soak the cereal and legumes separately overnight. Next day, drain off the water and cook each variety separately, noting the difference in cooking times.
Heat the olive oil in a large pan and sauté the bacon strips and the chopped onions. Add the coarsely chopped marjoram and the tomato paste, and simmer over a low heat for about 15 minutes. Add the legumes and the cereal, and mix together thoroughly.
Add the water or stock, and simmer for a few minutes longer.
Minestra di Farro
Spelt Soup
1 ham bone with a little meat, coarsely, chopped
2 bunch of soup vegetables (4 carrots, 2 leek, 4 celery stalks, parsley) - organic
1-cup spelt, coarsely ground - organic
Sea salt and pepper
¼-lb pecorino, grated
Boil the ham bone in plenty of water for about 15 minutes. Remove the bone and discard the water. Clean the soup vegetables and cut into small pieces. Boil with the bone for about 2 hour in 12 cups (3 liters) water. Add the spelt, season with salt and pepper, and allow to swell over a low heat for about 15 to 20 minutes. The spelt grains should not be completely soft, but should retain a little of their bite. Season to taste with salt and pepper. Serve with grated pecorino.
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