Spelt has been cultivated in Abruzzo since ancient times, and combined with the region’s abundant porcini mushrooms and black truffles, make a simple, flavour-packed dish.
- 200 g (1 cup) spelt, rinsed well
- 2 tbsp olive oil
- 4 large porcini or portabello mushrooms, cut into 4 cm pieces
- shaved truffle or truffle oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place 750 ml (3 cups) water in a large saucepan and bring to the boil. Add spelt, reduce heat to medium-low and cook for 40 minutes or until spelt is tender and liquid has been absorbed. Cover with a lid and set aside.
Heat oil in a large saucepan over high heat. Add the mushrooms and cook, stirring, for 3 minutes or until browned. Season with salt, then stir in spelt. Top with shaved truffle or drizzle with truffle oil, and serve immediately.
Photography Simon Bajada
As seen in Feast magazine, March 2014, Issue 29.