PEARL EMMER

3,40 €

Ingredients:

Pearl emmer

 

They mainly come from cultivations in the Italian area, gathered in a farmers’ association of small organic producers, that avoid any use of herbicides, chemical fertilizers, fungicides, pesticides etc. Products are packed in a protective atmosphere in order to grant a long preservation and safe from parasite infestation.

L015

ORGANIC PRODUCT

Certified by ICEA (Institute for Ethical and Environmental Certification)

 

THE RECIPE

PEARL EMMER WITH ARTICHOKE SAUCE

Ingredients:

200 g of pearl emmer “La Madre Terra”

200 g of puréed tomatoes “La Madre Terra”

6 artichoke hearts

1 onion

1 clove of garlic

4 spoons of extra-virgin olive oil “La Madre Terra”

3 spoons of lemon juice

2 spoons of black olives

a pinch of fine and kitchen salt

pepper

 

Preparation:

Wash the emmer accurately under running water, let it drain and put it in a large saucepan. Add twice as much water as the volume of emmer. Let it come to boiling at very high flame. As it starts to boil, add a pinch of kitchen salt, put the flame to minimum, cover the saucepan and keep on cooking on a flame sprinkler. Once it has dried, after cooking for about 30-35 minutes, turn the flame off, stir the emmer with a wooden spoon and set aside. For the artichoke sauce, after thinly slicing an onion, sauté it in a pan with oil until golden brown and add the tomato purée. Stir as it starts to boil and add a pinch of fine salt and one of pepper. Add also the artichoke hearts in very thin slices, the stoned black olives, the crushed clove of garlic and the lemon juice. Cook everything at medium flame for about 20-25 minutes. Finally add salt and some parsley, stir well and turn the flame off. Pour the emmer in the plates and season it with the sauce, then serve immediately.