Spelt, bacon and pumpkin rubble with roasted chestnuts

Spelt, bacon and pumpkin rubble with roasted chestnuts

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Rubble – the clue is in the title. Use farro or barley here if you prefer. You want the chewy grains to work in unison with the other ingredients, with neither grain, pumpkin, bacon nor chestnuts hogging the limelight.

Ingredients

Quantity Ingredient
175g spelt, soaked for 1–2 hours and drained
1 bay leaf
2 garlic cloves, peeled but left whole
salt
freshly ground black pepper
450g pumpkin, peeled and cut into approx. 2cm dice, (use squash if you prefer)
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 celery heart, finely chopped
1/2 teaspoon chilli flakes
100g pancetta or bacon, finely diced, (optional)
a big sprig fresh rosemary, leaves roughly chopped
150g peeled and chopped chestnuts – roasted fresh or packet is fine
500-1 ml-litre vegetable or chicken stock
a good-sized bunch fresh flat-leaf parsley, leaves roughly chopped

To serve

Quantity Ingredient
extra virgin olive oil
grated parmesan or pecorino cheese, optional

Method

  1. Put the spelt into a pan, cover with plenty of cold water, then add the bay leaf and whole garlic and bring to the boil. Cook until the spelt expands and is just tender, about 25 minutes, adding salt to taste at the end of the cooking time. Drain.
  2. Roast or fry the squash in a little olive oil in a pan until soft and bronzed in places. Depending on the variety and whether it’s pan-fried or cooked in the oven (180°C), the squash should take about 8–15 minutes.
  3. While the spelt is cooking, heat the rest of the olive oil in a large saucepan and cook the onion, celery and chilli flakes for about 8–10 minutes, until soft, sweet and translucent. Add the pancetta (if using), the roasted squash, the rosemary, chestnuts and cooked spelt and stir well to combine.
  4. Add the stock (you can add as much as little or as much as you like, according to whether you have a rubble or a soupy preference). Bring to a simmer, then cook for 5 minutes for the flavours to meld together.
  5. Stir in the parsley and adjust the seasoning, adding more salt, and freshly ground black pepper as necessary. Serve in bowls, with a little more olive oil drizzled over, perhaps with some grated Parmesan or Pecorino too.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again