Main dishes

Spelt with broad beans


Buckwheat with broad beans

Ingredients:
1/2 kg of fresh broad beans

2 big onions

EVO oil

1 glass of white wine

salt

400 gr of spelt (use buckwheat for gluten free option)


Peel the onions, chop them in slices and put them with some olive oil and salt to cook slowly until they reach a light brown colour. Add the boroad beans to the onion, then the wine and salt. If they’re not cooked when all the wine has evaporated add a little water so they don’t burn.

Separately boil the spelt, 2 glasses of water for every glass of spelt. Once all the water has gone it should be cooked. Finally mix it with the broad beans. It can be served hot ol cold. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s