Spelt is a very tasty cereal, nutritious and healthy, which is perfect to be cooked with vegetables, to follow a diet for weight control. Very good for soup, and salads as well.
Instructions
- Wash the aubergine (1) and dry it. Cut it into cubes (2) and leave aside (3) in a saucer.
- Wash the pepper and remove the vegetable parts (4), the white ones and the seeds. Cut it into strips (5) and leave aside (6).
- Wash the tomatoes (7) and cut them in two (8). Leave aside (9).
- Wash the zucchini (10), dry and cut into slices (11). Leave aside in a saucer (12).
- Peel the potato (13) and cut into thin slices (14) to leave apart (15) in a saucer.
- Peel and chop the onion (16), then peel the carrot and cut into slices (17). Wash the celery and cut into pieces (18).
- Pour five tablespoons of extra virgin olive oil in a large saucepan (19) to warm, then add the onion (20), the celery and the carrot (21), and let fry few minutes.
- Then add the peppers to the pan (22), the aubergines (23) and the tomatoes (24).
- Add also the zucchini (25) and let fry few minutes. Pour the white wine (26) and let simmer until reduced. Add some salt (27) and cover with a lid, to let cook for about 25 minutes.
- Prepare a small pot full of water to boil, and add in the potato slices (28) to boil for about 15 minutes (29). Then add the potatoes to the pan (30).
- Meanwhile boil the spelt for the cooking time written on the package. Once done, drain and add directly in the pan with the vegetables (31). Sprinkle some freshly ground black pepper (32), and stir (33) to mix before serve on the table still hot.
Recipe Notes
