Spelt with crab and green peas
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 401, total fat 14 G., saturated fats 7 G., proteins 25 G., carbohydrates 44 G., fiber 7 G., cholesterol 64 mg, sodium 742 mg, sugar 8 G.
Calories 401, total fat 14 G., saturated fats 7 G., proteins 25 G., carbohydrates 44 G., fiber 7 G., cholesterol 64 mg, sodium 742 mg, sugar 8 G.
This dish takes its name from the Italian word for spelt, farro, and is prepared similarly to risotto. The spelt is lightly fried in oil and then gradually simmered in a seafood broth with the addition of real crab meat. Green peas, pea sprouts, and plenty of fresh herbs imbue the farrotto with juiciness and fresh flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half an onion, finely diced
- 1 cup polished spelt
- A little white wine
- About 2 cups hot lobster broth, plus more as needed
- 1 cup defrosted green peas
- 1 cup lump crab meat, sorted, removing any shell fragments
- 0.5 tbsp. grated parmesan
- 2 tablespoons butter
- 1 tbsp pea sprouts
- 3-4 stalks of fresh marjoram, leaves chopped
- 1 bunch fresh parsley, leaves finely chopped
- 1 small bunch chives, chopped
- Zest and juice of half a lemon
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Recipes with similar ingredients: spelt groats, peas, white wine, pea shoots, crab meat, lemon, marjoram
Cooking the dish according to the recipe:
- Heat a little olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spelt and sauté for a few more minutes until it takes on a nutty aroma. Add the white wine and reduce by half. Season with salt and stir.
- Begin adding the broth one ladle at a time, stirring occasionally, and cook until it begins to thicken. Continue adding more broth as the liquid is absorbed. Once the mixture has thickened, after about 30 minutes, add the peas, crab, Parmesan, butter, pea sprouts, marjoram, parsley, chives, and lemon zest and juice. Stir with a wooden spoon for a couple of minutes. Serve in deep bowls.
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