Pancetta, Mushroom and Spelt Broth
A delicious winter warmer spelt broth with pancetta, mushrooms and parsley. Ready in just 30 minutes.
Start Cooking in Cook Mode
Ingredients
- 200 grams pancetta cubed
- 1 onion chopped
- 2 cloves garlic chopped
- 2 bay leaves
- 150 ml white wine
- 1 litre vegetable stock
- 5 dried porcini
- 2 tomatoes chopped
- 150 grams button mushrooms sliced
- 250 grams spelt ready to eat variety
- 10 grams fresh 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.
