Tag: Spelled

How to cook pearled and hulled spelled: all the tips – Italian Cuisine


Spelled is an excellent substitute for rice and is a very nutritious cereal, easy to cook and to use in a thousand recipes

The Emmer it's a cereal increasingly used in the kitchen, even instead of rice. Easy to prepare, it is very nutritious, but above all it is versatile: it can be made in soups, but also toasted like moles risotto or how side.
Curious to know the techniques to cook it? Below we provide you with a practical overview, while in our gallery you will find many recipes in which to use it.

cooking spelled

How to cook pearl spelled

What is the difference between pearled and hulled spelled?
The pearly one is deprived of the outer skin. For this, before boiling it, just rinse it under running water and then cook it in a little water, so that it can be absorbed by the beans. About half an hour will be enough, first with a lid and then the last few minutes without.

How to cook hulled spelled

The hulled spelled, on the other hand, has an outer skin. For this reason, it may take about an hour to cook it in a normal pot, and before you have to let it soak for at least an hour. If you use the pressure cooker, you can cut cooking times in half.

How to cook steamed farro

Both types of spelled can be steamed using a steamer. Bring the water to a boil, then place the steamer, pour in the spelled and cook for about half an hour.

How to cook spelled in soup

Spelled soup is a winter must, to warm the stomach and palate. To prepare it, just boil the spelled separately and then add it to the vegetables you have chosen for your preparation: potatoes, beans, courgettes, carrots… whatever you want.

How to cook toasted spelled

Spelled can be an excellent substitute for rice in risottos, for example. If you use raw spelled, you will need to soak it before using it in the recipe. Prepare the sautéed risotto and then pour the spelled into it. Toast it for 5/6 minutes, without letting it burn. After toasting it, add the broth little by little, always stirring to prevent it from sticking to the pan.

Browse the gallery to discover other recipes with spelled

Recipe Cauliflower in batter and spelled flakes – Italian Cuisine


  • 400 g cauliflower florets
  • 240 g sparkling water
  • 200 g spelled flakes
  • 200 g flour
  • salt
  • pepper

For the recipe cauliflower in batter and spelled flakes, mix the flour with a pinch of salt, a pinch of pepper and sparkling water in a bowl to obtain a fluid batter.
Distribute the spelled flakes on a plate.
Immerse the florets in the batter and then "bread them" in the spelled flakes.
Arrange them in a baking tray lined with parchment paper and bake them in the oven at 180 ° C for 15-20 minutes. Remove from the oven and serve immediately.

Recipe: Emanuele Frigerio, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Chestnut, spelled, chickpea and cabbage soup – Italian Cuisine


  • 250 g cooked chestnuts (sold in vacuum-sealed bags)
  • 240 g already boiled chickpeas
  • 200 g spelled
  • 160 g black cabbage already cleaned
  • 160 g cabbage already cleaned
  • 10 g dried porcini mushrooms
  • 1 carrot
  • 1 shallot
  • 1 clove of garlic
  • Laurel
  • marjoram
  • vegetable broth
  • salt
  • extra virgin olive oil

For the recipe of the chestnut, spelled, chickpea and cabbage soup, soak the spelled for at least 6 hours (you can do it the night before).
Put soak the mushrooms in warm water for at least 30 minutes.
Cut the savoy cabbage and black cabbage leaves in not too small chunks. Set aside the central ribs and cut them into small cubes.
Prepare one diced with carrot; cut the shallot into slices; crush the garlic clove without removing the peel. Drain the mushrooms and chop them. Filter the water and keep it.
Fry in a veil of oil shallot, carrot, mushrooms, the chopped cabbage stalks, 1 bay leaf, marjoram and garlic, then add the drained farro, 1.6 liters of hot vegetable broth, the mushroom water and cook for 20 minutes. Add salt, add the chickpeas and chestnuts, continue cooking for another 10-15 minutes. Season with salt.
Brown the cabbage leaves in a pan with a drizzle of oil and a little salt for 3-4 minutes, so as to leave them crunchy. Add half of it to the soup and turn off after 5 minutes.
Distribute on plates and serve with the rest of the browned cabbage leaves.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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