Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the spelt
To cook the original spelt
Capers
To serve
How it's done
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To soak the spelt
Place the spelt grains in a bowl, pour in the water, soak for at least 3 hrs. or overnight.
To cook the original spelt
Drain the soaked spelt grains well. Heat the oil in a wide pan. Sauté the shallots and garlic for approx. 3 mins. Add the spelt, bay leaf and thyme, sauté for approx. 3 mins. Pour in the wine and reduce completely. Pour in the stock, bring to the boil. Reduce the heat, simmer the spelt for approx. 40 mins. until soft, stirring occasionally.
Capers
Heat the oil in a small frying pan. Deep-fry the capers for approx. 3 mins., remove from the pan, drain on kitchen paper, mix with the chilli flakes.
To serve
Add the chickpeas to the spelt, heat through. Add the spinach and all the other ingredients up to and including the parsley, mix, season, serve with the burratas. Top with the capers.
| Note: | Chilli chipotle is available in larger Coop stores. Substitute: a pinch of chilli flakes and smoked paprika. |
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