Ingredients for 4 people:
- 2 medium courgettes
- 3 carrots
- 200 g chard
- 180 g pearled spelt
- 1 celery stalk
- half an onion
- coarse salt
- Risveglio – Emozioneolio extra virgin olive oil
Preparation:
- Cut all the vegetables into small pieces, place in a deep saucepan and cover with water.
- When the water begins to boil, add salt to taste.
- After about 10 minutes of cooking, add the spelt and cook everything for about another 20 minutes.
- Once cooked, serve with a drizzle of uncooked Risveglio single-variety Raggiola extra virgin olive oil.
- Enjoy!
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.