KAMUT WITH ALE AND PORCINI MUSHROOMS

Ingredients for 4 people:
400 g Kamut (this recipe uses 10-minute fast-cooking variety, ‘C’è di Buono’ by Pedon)
450 g red ale
200 g fresh porcini mushrooms
1 apple
Extra virgin olive oil
1 shallot
Salt and pepper.

Method:
Boil the Kamut wheat for 10 minutes (if using the fast-cooking variety) in the ale. In the meantime, fry the shallot in the oil and flash fry the porcini mushrooms. Once cooked, combine the Kamut with the mushrooms. Add salt and pepper to taste, simmer in the pan for another 2 minutes, being careful not to allow the bottom to stick. Turn off the heat and add the apple, cut into small cubes.

Chef : Giuseppe Falanga
Credits Italian Chef Cooking School. Ph. Elisa Andreini

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