Spelt is an ancient type of wheat, which often features in Italian recipes. It’s grown in the Garfagnana, a beautiful unspoilt region in the north of Tuscany, and is often known as farro. Spelt is simple to cook - you just boil it. It has a chewy texture and nutty flavour. It can also be bought canned and ready to use.
Spelt for Wheat Allergy
If you have a wheat allergy, you might find that you can eat spelt instead, as it seems to affect fewer people. If you do suffer from a wheat allergy or intolerance, then adapt this recipe by making your own pastry from wheat free flour (or just make the filling and use it as a casserole, served with potatoes and some green vegetables).
Easy To Make Pie
This recipe for a satisfying Beef, Artichoke and Spelt Pie comes from a new book produced by the seed company Seeds of Italy, and appears here with permission. Called From Seed to Plate, by Paolo Arrigo (pub Simon and Schuster, price £20), the book often suggests specific varieties of vegetables, salads and herbs to use – but if you can’t get hold of them or grow them yourself, then use substitutes.
In From Seed to Plate, Paolo Arrigo says that beef and artichokes work well together, like beef and oysters and make a rich and filling meal. This dish is easy to make. The filling will simmer away slowly and cook itself (you just have to remember to stir it), then you cover it with pastry and bake it in the oven. It can be prepared the day before and baked fresh on the day.
Beef, Artichoke and Spelt Pie - Recipe
Torta di Bistecca, Carciofi e Farro
Ingredients – Serves 4
- 675g braising steak
- Flour
- Olive oil
- Thyme, chopped
- Sage leaves, chopped
- 1 onion (Ramata di Milano), roughly chopped
- 2 cloves of garlic (Bianco Veneto), chopped
- Tomato puree
- Anchovy paste
- 2 large fresh artichoke hearts (Romanesco) or a 200g jar of artichoke hearts, diced
- 140g spelt, cooked (either boiled or ready canned)
- 500g shortcrust pastry
- Salt and freshly ground black pepper
Method
- Cut the steak into 2.5cm cubes and toss in a plate of seasoned flour.
- Put some oil in a heavy pan with a lid and, when hot, add the meat to brown. Cover and stir occasionally. Season and add a good pinch of fresh chopped thyme and sage. When almost brown, add the onion and garlic and stir in, lowering the heat to medium and covering again.
- After 3-5 minutes, pour in the wine and flavour with a little tomato puree and anchovy paste. Cover and set a timer for 1 ½ hours. Stir every now and then. When the time is up, add the artichoke hearts and spelt. There should be some good gravy, but you can always add more liquid if necessary.
- Pour into an ovenproof dish and cover with a rolled-out piece of pastry to fit. Make a hole in the centre to allow air to escape and bake at Gas Mark 6/200°C for about 15 minutes until golden brown.
- Serve with red wine and rustic bread.
Try this recipe for Homemade Gorgonzola and Walnut Bread.
 |
