First mint dish
Instructions
Mince the shallots finely peeled them.
Heat 4 tablespoons of oil in a saucepan and sauté the shallots sweet flame.
Peel the artichokes, remove toughest leaves and thorns, cut them in half and give them hay.
Thinly slice them up and place them immediately in the casserole by mixing the sauce.
Wet with white wine and let evaporate.
Add the farro, mix it with artichokes and then add 4 ladles of boiling broth.
Continue cooking at lively flame, stirring and adding stock as needed.
Continue in this way as if it were a risotto.
When cooked (40 minutes, depends on the type of spelt) add a ground pepper, a pinch of salt and a drizzle of raw oil.
Perfumed with mint leaves reduced to small pieces, mix well and bring to the table.
Ingredients and dosing for 4 persons
- 300 g of spelt
- 6 tender artichokes
- 3 shallots
- 1/2 cup of dry white wine
- 2 sprigs of fresh mint
- 100 cl of vegetable broth
- 4 tablespoons of olive oil extra virgin
- 1 pinch of salt
- Minced 1 of pepper