SMALL SPELT, SEASONAL VEGETABLES WITH HERB PISTOU
Small spelt, an ancestor of wheat grown in Haute Provence, is cooked as a riso with diced carrots, onions, celery and mushrooms sweated in olive oil, mixed with raisins, girolle mushrooms and haricot beans from Lantosque.
Carrots and turnips, artichoke quarters, spring onions and leeks, peas and fava beans, green beans and flat green beans are sautéed and moistened with vegetable stock, then arranged on the spelt. The acidid cooking juices with rocket and basil are pounded in a mortar to make a herb pesto topped with some roasted pine nuts.
Real bounty from the earth, this is a tribute to cooking that is healthy, modest and tasty, from the local terroir. An essential approach, a return to the source of nutritional values. Playing on textures and subtle cooking, this small spelt is as tender as could be.