Spelt with purple cabbage and prosciutto a light recipe for those who love to eat healthy and tasty.
A satisfying one-dish meal, perfect to prepare and take to work for a lunch break.
Spelt with purple cabbage and prosciutto a rustic recipe, simple yet full of flavor and beneficial properties: spelt is ideal for those on a diet due to its significant satiating effect and low-calorie content.
A low glycemic index food, rich in magnesium, helps prevent osteoporosis that affects women in menopause.
Rich in fiber, it helps fight constipation for those who suffer from it.
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1/4 cup of pearled spelt
- 4 1/4 oz of purple cabbage
- 2 oz of diced prosciutto
- 2 tbsp of extra virgin olive oil
- 1 clove of white onion
- to taste of salt
- to taste of white pepper
Steps
In preparing this recipe, I recommend soaking the spelt for 3/4 hours beforehand to shorten the cooking time or use pre-cooked spelt.
Clean the purple cabbage from the hard white parts and slice it thinly into julienne strips.
In a pan, pour the two tablespoons of extra virgin olive oil, finely chopped onion, and let it soften over low heat.
Add the purple cabbage and sauté for 4/5 minutes, stirring often.
Season with salt and pepper, add a splash of water and cook for 10 minutes over medium heat, stirring occasionally.
Meanwhile, start cooking the spelt in a pot.
Dice the prosciutto, trying to remove as much fat as possible.
Brown it without oil in a non-stick pan.
When the spelt is cooked, drain it and add it to the rest of the ingredients.
Spelt with purple cabbage and prosciutto is the dish where I combined taste and lightness, trying to enhance the genuine flavors of our land.
