Time 70 🕑 – Difficulty ⭐⭐
Ingredients for 4 people
- • 200 g spelt
- • 150 g diced trout fillet
- • 100 g Garfagnino cow’s milk cheese
- • Extra virgin olive oil to taste
- • 1 leek
- • 1 shallot
- • Marjoram, salt, pepper to taste
- • 6 dl trout broth
For the trout broth
- • 1.5 L water
- • 1 carrot
- • 1 celery stalk
- • 1 onion
- • 1 yellow potato
- • Head, fishbone and remaining pieces of the trout.
Cook everything together for 40 minutes.
Instructions
Finely chop the leek and shallot, saute them with some oil, then add the spelt (previously soaked for 30 minutes in warm water). After toasting it for a little bit, pour half the broth in the pan and cook for about 10 minutes. After the indicated time, add the diced trout, mix it in with the spelt, then add the remaining broth. Once the spelt has absorbed all the broth, add the cheese (in small pieces) and remove from the heat. Serve with a drizzle of oil and marjoram leaves.
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