Ingredients for the speltotto

  • 250 g spelt
  • 1 onion, finely chopped
  • 1 clove of garlic, pressed
  • 20 g butter
  • 1 dl white wine
  • 7 dl vegetable stock
  • Salt and pepper
  • 100 g Gruyère, grated
  • 30 g butter
  • 1 lime

To prepare the speltotto

Sauté the onion and garlic in the butter. Add the spelt and continue to fry briefly. Deglaze with the wine and allow to reduce. Deglaze with the stock, bring to the boil, and cook on a low heat for 20-25 minutes until al dente, stirring frequently. Leave to infuse for a short while. Season the dish with butter, grated Gruyère and lime zest to serve.

  • Ingredients for the pickled wild garlic
  • 10 g wild garlic buds
  • 10 g wild garlic capers
  • 50 g water
  • 50 g sugar
  • 100 g tomato vinegar
  • 1 g mustard seeds, yellow
  • 1 bay leaf

To prepare the pickled wild garlic

For the pickled stock, bring the water, sugar, tomato vinegar, mustard seeds and bay leaf to the boil and leave to simmer for 5 minutes. Add the wild garlic buds and capers and continue to simmer for 1 minute. Leave to cool.

  • Ingredients for the pickled onions
  • 500 g pearl onions
  • 200 g tomato vinegar
  • 50 g water
  • 50 g sugar

To prepare the pickled onions

Peel and halve the onions. Add to a vacuum pack with the remaining ingredients and leave for 2 weeks. Remove from the stock and dry thoroughly. Blacken the cut edges in a hot, dry pan. Once cooled, scrape off any charred crust.


Serve with Belper Knolle cheese and fresh herbs.