Farro as we call it in Italy, or spelt, one of the oldest grains known, is combined in this recipe with a special ‘pesto’ made mainly with black tuscan kale, which is the most popular vegetable in Tuscany. The dish has a very fresh and full palate taste, perfect for lunch or dinner with a good glass of medium bodied red wine like Chianti or Nobile di Montepulciano.
200 gr of spelt
200 gr of black tuscan kale
70 gr of almonds
1 garlic clove
70 gr of tuscan pecorino cheese
4 tablespoons of extravirgin olive oil
Juice of half a lemon
Salt to taste
Put the almonds under the broiler in oven tray and turn it on for a few minutes, just to have them lightly toasted.
Wash the kale, cut out and discard the stem in the middle. Put the kale in a pan with a little water and cover and cook for 5 minutes, then drain it.
Put everything in a blender and mix briefly the kale, almonds, salt, cheese, extra virgin olive oil, garlic and lemon juice.
Bring to boil 2 liters of water, add 1 /2 tablespoon of salt and the spelt, let it cook for about 20 minutes or until tender.
Drain the spelt (preserving 2 spoons of boiling water), pour the spelt and the kale pesto sauce in a bowl and stir well with some left hot water, add a drizzle of olive oil and serve.
Enjoy this Arianna & Friends‘ recipe.
Warning: adding a few fresh chopped tomatoes may want you to eat more….