Recipes

TYPICAL RECIPES

Many people don't know emmer or they only know it but  by name. Few know how to prepare it. We would like to, therefore, suggest some easy and popular recipes from the area,  handed down from generation to generation and that older women still  prepare and eat on a regular basis. .

With the help of a Chef from our town, we have included some of the most common recipes for cooking emmer. The first one is the most important, the “San Nicola” recipe. It is named after the way that emmer is prepared by the parish priest on the eve of the feast of San Nicola, the Patron of Monteleone, on December 5th. It is called the “skinny” recipe since it is dressed with olive oil. It is the most suitable for  macrobiotic and vegetarian diets because of the lack of animal fat, ensuring the maximum absorption of the natural ingredients. The other recipes are tasty and good, but the presence of fat bacon and knuckle would not be suitable for the aforementioned dietary preferences. For those who do not have problems of health , who do not believe in macrobiotic and vegetarian, but go in search of good food, we believe will enjoy emmer prepared with bacon or boiled in trotters broth and dressed with pecorino cheese. There is a choice for everyone and every diet.


SAN NICOLA'S RECIPE

(In Monteleone it is used to distribute it to the entire population on the eve of the Feast of the Patron Saint Nicholas of Bari, December 5th).

For 4 persons:

4 handfuls of emmer (as you would do for rice), plenty of onion, celery, olive oil (as much as you like), peeled tomatoes or tomato sauce (you may also add 2 potatoes).

Chop onion and celery finely, brown them in a pan with olive oil and tomatoes.

Add boiling water and then put the emmer. Stir frequently and cook for about half an hour. Towards the end of cooking you can add a pinch of red pepper.


EMMER A LA TREBUA

For 4 persons:

4 handfuls of  emmer, 100gr. of bacon, 1  celery stick, 1 onion, 2 potatoes, 100gr. Peeled tomatoes, 100gr. mature pecorino cheese, olive oil and salt.

Chop finely the onion and celery and sauté them in a pan with olive oil; add the diced bacon and tomatoes. Stir and cook until the tomato is cooked. Add boiling water and pour in emmer; cook for about half an hour, stirring frequently. At the end of the cooking sprinkles with the grated cheese.


CARNIVAL EMMER

For 4 persons:

4  handfuls of emmer, 1 small onion, 1 celery stick, 2 pig's trotters (or pork bones or ham bone), pecorino cheese to taste (up to personal taste, you can add 2 potatoes).

Boil the pig's trotters, or bones, or the ham bone with celery and onion; skim every now and then. Mix all the ingredients together and  boil with the emmer. Stir frequently and add a pinch of tomato sauce. Serve with the cheese.

EMMER TART

150gr. emmer flour, 100gr. white flour, 1 egg, 150gr. of butter, 150gr. of sugar, a pinch of salt, grated lemon peel, 1 teaspoon of vanilla extract.

Pass the flour through a sieve, place a mound on a work surface, add the egg, sugar, soft butter into small pieces, salt, lemon peel, vanilla. Mix the dough and place it in a mold for tarts, cover the dough with jam as you like it.


EMMER TART

150gr. emmer flour, 100gr. white flour, 1 egg, 150g. of butter, 150gr. of sugar, a pinch of salt, grated lemon peel, 1 teaspoon of vanilla extract.

Pass the flour through a sieve, place a mound on a work surface, add the egg, sugar, soft butter into small pieces, salt, lemon peel, vanilla. Mix the dough and place it in a mold for tarts, cover the dough with jam as you like it.


SOUP OF SHUCKED EMMER

Emmer 50/70gr. per person, carrots, beans, celery, potatoes, zucchini, onion.

Soak the emmer overnight in water. Then finely chop the vegetables and cook using the water in which it you soaked the emmer. When cooked, make a cream with the vegetables and put the emmer in it; cook for about half an hour. Serve with olive oil or a little butter.


VEGETABLE DUMPLINGS (with hulled emmer)

For 2 persons:

150gr. hulled emmer, 1 egg, 1 slice of bread, 1 clove of garlic, 30g. grated Parmesan cheese, 250gr.  bread crumbs, 1 liter of vegetable oil for frying, a spoonful of basil and chopped parsley, salt and pepper.

Soak the slice of bread in the water, rinse the barley under cold running water, soak it overnight, then cook it for half an hour in the same water, drain the beans, blend them and add the egg, the parmesan, the wet bread, parsley, basil, salt and pepper. Mix everything together, make small balls and roll in bread crumbs, fry in hot oil, browning on both sides

 

SALAD OF "semi-pearled" emmer

For 4 servings:

300gr. semi-pearled emmer beans, 80g. tuna in oil, 160gr. Pickled vegetables, 2 ripe tomatoes, 3 lettuce leaves, 4 leaves of basil.

Rinse the barley under cold running water, cook it in water for about 20 minutes, drain and rinse under cold water, drain again. Cut the tomatoes into small pieces, finely chop the lettuce and parsley, pour it into a bowl, add the emmer and the remaining ingredients, mix well and serve.

ROVEJA

Soak  the roveja for 12 hours. Drain and rinse thoroughly and then cook in boiling salted water for about 50-60 minutes. Sauté with olive oil, garlic, chili pepper and two anchovies. Drain the roveja in pan and dress with fried oil.300g roveja, extra virgin olive oil, garlic, chilli, two anchovies. drain the roveja in pan and dress with fried oil.


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