This speltotto is very easy to make and is warming, wholesome and delicious. The addition of the crispy duck yolk and cheddar lattice makes this dish quite a treat without too much added hassle.
Serves 2
Ingredients
- For the speltotto:
- 1 small onion, finely chopped
- 2 cloves of garlic, finely sliced
- Splash of madeira, bourbon or just white wine (optional)
- 1 tablespoon of soya or tamari sauce
- Handful of dried mushrooms
- 1/2 teaspoon of dried rosemary
- 300g wild mushrooms, roughly chopped
- 500ml beef or vegetable stock
- 10 sprouts, halved and finely shredded
- For the lattice:
- 100g strong grated cheddar
- For the crispy yolk:
- 2 duck yolks
- 50g rice breadcrumbs
- Oil for deep fat frying
Method
For the speltotto:
Heat a little oil in a pan and add the shallot and cook until golden brown
Add the garlic and rosemary and cook for another minute
Pour in the alcohol and leave to bubble up for a few minutes
Add the spelt, dried mushrooms, soya sauce and stock
Simmer for 25-30 minutes until the spelt is al dente
In the meantime, in a frying pan, fry the mushrooms
Once they are starting to colour, add the shredded sprouts for another 2-3 minutes and stir through the finished speltotto
Season to taste
For the lattice:
Preheat the oven to 200C
Spread the cheese on a baking sheet lined with baking parchment
Bake for 5-10 minutes or until golden and bubbling
Leave to cool and crips up before breaking up and serving on top of your speltotto
For the crispy egg:
Preheat the oil in a sauce pan to 190C
Dip the yolks carefully in the rice breadcrumbs and gently lower into the hot oil for 2 minutes
Serve on top of the speltotto
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