A simple, quick and inexpensive recipe of pearled spelt with spinach, suitable for vegans, vegetarians and those intolerant to eggs and lactose. It can be served hot or cold, ideal for lunch at the office or university.
Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Rinse the pearled spelt under running water to remove any impurities.
Bring about 2 cups of water to a boil in a pot and add the spelt; cook according to the times indicated on the package.
In a nonstick pan, cook the well-washed spinach with extra virgin olive oil and a little vegetable stock powder until wilted.
When the spelt is ready, add it to the spinach in the pan.
Season with salt and pepper and toss well to combine.
Serve hot or let cool and serve cold, according to preference.
Pot
Nonstick pan
Strainer/bowl for washing the spelt and spinach
Variations: add crumbled goat cheese or grated Parmesan for more flavor; add nuts or toasted seeds for crunch; dress with lemon juice or orange juice for a citrus note; add fresh herbs such as parsley, basil or mint.
Italia
| Energy (kcal) | 75.86 |
| Carbohydrates (g) | 12.8 |
| of which sugars (g) | 0.55 |
| Fat (g) | 0.79 |
| of which saturates (g) | 0.1 |
| Protein (g) | 4.2 |
| Fibre (g) | 1.96 |
| Salt (g) | 0.07 |
