Creamy small spelt, chestnuts, & brown butter

Creamy small spelt, chestnuts, brown butter & crushed hazelnuts

People
For 4
Preparation Time
25 minutes
Winery Pairing
Mumm Cordon Rouge

Ingredients

300 g einkorn wheat
150 g cooked and crushed chestnuts
50 g crushed roasted hazelnuts
1 onion
1 liter hot vegetable stock
50 g butter
40 g grated Parmesan cheese
3 tablespoons walnut oil
1 bunch chopped chives
Salt, white pepper

Recipe

Preparation steps:

1. Rinse the einkorn wheat and cook it in hot broth according to the time indicated on the package (about 30-40 minutes), until it is tender but still slightly firm.
2. Chop the onion and gently sauté it in 20 g of butter without browning.
2. Add the cooked einkorn wheat to the onion, mix with the brown butter (see below), Parmesan cheese, and crushed chestnuts.
3. Season with salt and pepper.
4. Melt the butter until it turns a hazelnut color, then stir into the mixture with the chopped chives.

Plating

5. Place the creamy spelt in the center of the plate using a ring mold. Sprinkle with roasted hazelnut pieces.
6. Finish with a drizzle of walnut oil and a few chives.