Tasty tales

SPELT WITH CREAM OF ZUCCHINI AND FROSTFISH

Ingredients:
• 320 g Monteleone PDO spelt
• 4 x 150 g frostfish fillets
• 50 g zucchinis
• 100 g dried tomatoes
• 1 spring onion
• De-pitted taggiasche olives
• capers in oil
• 1 garlic clove
• 1 glass of dry white wine
• Fresh mint
• Extra virgin olive oil
• Salt to taste
• Pepper to taste

Method:
Prepare the boiled spelt. Desalt the capers. Clean the spring onions, remove the root, the tougher green part and outermost leaves, finely chop one and slice the other. Leave the tomatoes to soften in a bowl of boiling water for 5 minutes, drain, strain and blend in a mixer with the spring onion, capers, olives, mint and 6 spoons of oil.
Tip and dice the zucchinis. Brown the chopped onion for 2 minutes in a large pan with 4 spoons of oil. Add the zucchinis, season with salt and pepper and delicately braise for around 10 minutes.
Peel, finely chop and brown the garlic in a pan with 2 spoons of oil. Add the fish cut into pieces, season with salt and pepper and cook for two minutes on each side. Simmer and reduce with the wine. Remove from heat, season with a spoon of previously prepared tomato pesto.
Season the spelt with the remaining pesto and serve with the fish.

4

people

medium

difficulty