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Friday, December 3, 2010

ALCANDÍA, ESCANDA, ESPELTA - SPELT PORRIDGE RECIPE

SWEET SPELT PRUNE PORRIDGE
Photo by: healthfoodlover.com
L. Triticum spelta, Eng. spelt, a very white, hard-grained secondary wheat with which bread is made. Spelt is a graminaceous plant similar to wheat but the grass is harder and shorter and the grain is fitted more tightly in the husks. Some maintain that it originated in Iran between 6000-5000 B.C., while others argue that it is European and that it appeared later. It did exist during the Bronze Age (4000-1000 B.C.) in Europe, the Balkans and the Near East. During the Middle Ages, it was a major crop, with primitive wheats like emmer and einkorn. In Spain major producers have been Cuenca, Ciudad Real, Aragon and Catalonia. Then it was considered the poor man’s food. A type of spelt called Triticeum Amyleum, Amyleum Frumentum, or starch corn, was cultivated for the yeast content, which was used commonly in Roman times and is an obviously link between Roman and medieval cooking. See almidón, pan de centeno and pan de escanda. [Benavides-Barajas. Nueva-Clásica.1995:36-37; Gázquez. 2002:77; Curye. 1985:169; Ibn Zuhr/García Sánchez. 1992:47; and Tapiello. 1994:139]

SPELT PORRIDGE RECIPE FROM THE ARCHIVES OF THE SPNAISH MEDIEVAL CHEF
(4 persons)
The Perfect Breakfast on a Cold Winter Day:

Ingredients

1 c. spelt berries (if flakes are available they are preferred as they do not have to be soaked overnight, take less time to cook, 3-4 mins, and make a creamier porridge)
salt to taste
1-2 c. warm water
1 tsp cinnamon
7-8 prunes chopped
2 c. water

Topping Suggestions

honey, brown sugar, 1/2c unsweetened almonds, raw nuts, seeds, hemp nuts, fresh raspberries, blueberries, blackberries or strawberries

Preparation

Grind spelt berries in a blender until coarse. Sprinkle with salt. Soak over night in warm water.

Cook spelt in 2 c. water, cinnamon and prunes. Simmer until creamy, 35-45 minutes (spelt flakes 10-15 minutes). Serve with honey and/or other topper.

2 comments:

  1. No se ve bien la receta, pero parece que tiene parentesco con las gachas

    ReplyDelete
  2. Espero que ahora ves bien la receta. Muchas gracis por avisar.
    The recipe is now visible thanks to Mila's comment!

    ReplyDelete