Einkorn stew with almonds and olives

Huile d'olive de France goût intense
Intense flavour
Mijoté de petit épeautre aux amandes et olives
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Resting time
6h
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course Vegan Vegetarian

Ingredients

A PDO
For 4 personnes
  • 200 g made from einkorn wheat
  • 80 g whole almonds from Provence
  • 200 g tomato pulp
  • 1 onion
  • 1 celery stalk
  • 1 medium-sized carrot
  • 1 clove of garlic
  • 6 sprigs of parsley
  • 6 mint leaves
  • 1,6 l of vegetable stock
  • 2 c. tablespoon of full-flavoured olive oil
  • 1 c. a tablespoon of tomato purée
  • 20 Cracked olives from the Baux-de-Provence Valley PDO
  • Salt (pepper)
  • 1 c. Espelette chilli coffee PDO

Tip

For this spelt stew with almonds and green olives, you’ll need a strongly flavoured olive oil and cracked olives from the Vallée des Baux de Provence PDO. These olives are distinctive in that they are cracked (their flesh is slightly split) and flavoured with wild fennel.

Instructions

  • The day before: rinse the einkorn wheat and soak it in plenty of cold water.
  • On the day itself: drain the einkorn wheat, then rinse it.
  • Wash the celery, trim it and slice it thinly. Wash, peel and dice the carrot into small cubes.
  • Peel and chop the onion and the garlic (with the germ removed).
  • Rinse and dry the herbs, remove the leaves from the stems, then chop them finely.
  • Crush the almonds.

  • In a frying pan, fry the onion for 3 minutes in intense-flavoured olive oil. Add the celery, carrot and garlic, then cook for 5 minutes, stirring frequently. Pour in the einkorn wheat and the stock, stir and simmer gently for 20 minutes.

  • Add the tomato pulp and tomato paste, then half the almonds.
  • Season with salt and pepper. Leave to simmer for 10 minutes.
  • Stone the cracked olives from the Vallée des Baux-de-Provence PDO and cut them into quarters.
  • Sprinkle with chopped herbs, green olives and the remaining almonds. Serve immediately.

Tip

For this spelt stew with almonds and green olives, you’ll need a strongly flavoured olive oil and cracked olives from the Vallée des Baux de Provence PDO. These olives are distinctive in that they are cracked (their flesh is slightly split) and flavoured with wild fennel.
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