Spelt was the first cereal cultivated by man 8000 years ago in the Neolithic period. The ancient Romans were fond of puls, a soft polenta made with spelled flour.
In February the Romans celebrated the Fornacalia, in which a focaccia called Mola Salsa was given to the goddess Fornace, made with toasted spelt grains.
On the market we find both hulled and pearled spelt. The first, characterized by an external cuticle called glumetta, has much longer cooking times.
It is a cereal with a high protein content, rich in fiber. For this reason it helps to keep blood sugar levels under control and contributes to cardiovascular well-being thanks to the high presence of iron, potassium, and niacin.
A very good spelt, which I always try to have in the pantry, is spelt from the Pungolo di Acquapendente in Tuscia.
I often make this recipe for dinner because it is hot and comforting.
Pearled spelt soup
- Preparation time: 60 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 14 oz (400 gram) of pearled spelt
- 6 fresh tomatoes
- 3 oz (80 grams) of guanciale
- 1 clove of garlic
- Fresh marjoram to taste
- Chili pepper to taste
- Salt to taste
- Extra virgin olive oil to taste
- Instructions
- Wash the tomatoes well, peel them, and cut them concassé.
- Cut finely the guanciale.
- In a saucepan, cook the guanciale with a little oil, the garlic, and a small piece of chili pepper. Add the tomatoes and cook over medium heat until a nice sauce has formed. Remove the garlic and chili and add about a liter and a half of boiling water. Continue cooking until it reaches a strong boil and then pour in the pearled spelt and cook for another forty to forty-five minutes. Salt as needed.
- Serve with marjoram.
Tips to ensure the success of the dish:
- To make the soup vegan and dietetic, the guanciale can be eliminated.
- Always rinse the pearled spelt before cooking it.
- If you prefer it to be creamier, you can blend a couple of ladles of soup with an immersion blender before serving it.
