WARM SPELT WITH RED CABBAGE AND RICOTTA SALATA

WARM SPELT WITH RED CABBAGE AND RICOTTA SALATA image

Yield 6 servings

Number Of Ingredients 16

Previous Next

2 tablespoons extra-virgin olive oil
1 1/2 cups spelt (10 ounces)
1 small onion, finely diced
2 thyme sprigs
4 cups water
Kosher salt
1 cup walnuts (4 ounces)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced
1 pound red cabbage, cut into 1-inch pieces (4 cups)
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1 1/2 teaspoons chopped thyme
1/2 cup water
4 ounces ricotta salata cheese, crumbled (1 cup)

Steps:

Make spelt: 1. In a large saucepan, heat the olive oil. Add the spelt and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. 2. Add the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes. 3.Add the water and 1 teaspoon of kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed and the grains are tender. Fluff the grains and discard the thyme sprigs. Season the grains with salt and set aside. 4. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop. 5. In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. 6.Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes. Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. 7. Stir in the Spelt, ricotta salata and toasted walnuts. Transfer to a bowl and serve.