Orzotto ( little spelt) with courgettes and saffron
Recipe for 4 people
- 200 g of pearly organic spelt
- 2 courgettes of medium size
- 6/10 s affron pistils per person
- 1 scallion
- Evo olive oil
- Half a glass of white wine
- 1 liter of vegetable broth
- 30 g of utter
- 50 g of parmesan cheese
Process
Wash and cook the pearly organic spelt in boiled salty water for about 20 minutes.
Break the saffron and leave it in a very small a mount of water to brew.
Warm up and prepare t he vegetable b roth and finely chop the cougettes.
In a frying pan, brown the scallion with some olive oil and then, add the drained spelt, toast for a few minutes and blend with white wine. Then add the courgettes and blend with the broth.
Once cooked, remove from the flame and add the saffron along with the infused water, butter and parmesan cheese.
Stir in quickly and cover, leave it to rest and serve after a few minutes.
