This pancetta, mushroom and spelt broth is a winter warmer without being too heavy.
In the colder months, I always like to try to eat fairly healthily during the week. There’s always so much feasting going on at the weekends that I like to make sure we get at least some vitamins and minerals throughout the week.
You’d be correct if you pointed out that this particular recipe isn’t packed that full of veg – however, swapping a stodgy carbohydrate such as pasta or bread with spelt adds a boost to the dish.
If you haven’t eaten spelt before, it’s a seriously underrated little grain which works beautifully in a broth such as this. It holds its own with the deep, earthy flavours of mushroom and pancetta and adds just a little bite to an otherwise fairly liquid broth – think pearl barley. If you’ve been wondering how to use spelt or what to put spelt in, this is the recipe for you!
Pancetta, Mushroom and Spelt Broth – The Ingredients
- Pancetta – switch for a good quality smoked bacon if you can’t find any.
- Onion and garlic – a beautiful base for any dish!
- Bay leaves – fresh are best.
- White wine – optional, you can use a splash more vegetable stock instead.
- Vegetable stock – or one litre of water and a good vegetable stock cube.
- Porcini – dried porcini gives a huge punch of savoury flavour.
- Tomatoes – fresh tomatoes give just enough lift and zing to balance this dish.
- Button mushrooms – or you could use chestnut mushrooms.
- Ready to eat spelt – or buy dried spelt and simply cook according to packet instructions before using in this dish.
- Parsley and Parmesan – optional, to serve, but highly recommended.
Top Tips
- Get ahead
Make the broth up to the point where you would add the spelt and refrigerate for a week or freeze for up to three months. Bring back to the boil before adding the spelt (it can go mushy if made in advance).
- On the side
This broth is delicious served with a thick slice of Homemade White Sourdough Loaf or even Rosemary Sourdough Focaccia.
- Additions
If you want to add some more winter vegetables to this, you can. Cabbage or kale would go particularly well.
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Pancetta, Mushroom and Spelt Broth
Save This RecipeIngredients
- 200 g pancetta cubed
- 1 onion chopped
- 2 cloves garlic chopped
- 2 bay leaves
- 1 small glass white wine
- 1 litre vegetable stock
- 5 or 6 dried porcini
- 2 tomatoes chopped
- 150 g button mushrooms sliced
- 250 g ready to eat spelt
- 1 small handful parsley
- Parmesan to serve
Instructions
- Put the pancetta in a large casserole dish over a medium heat, cook until golden.
- Add the onion, bay leaves and garlic, sizzle for two minutes then pour in the white wine. Bring to the boil then add the stock.
- Add the porcini and tomatoes, put the lid on the dish and simmer for 10 minutes.
- Add the mushrooms and spelt, put the lid back on and cook for another 6-7 minutes. Season with a little salt and plenty of black pepper.
- Take off the heat, stir in the chopped parsley and serve each bowl topped with a generous grating of parmesan.
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