Serves 4

Ingredients

Gourd purée

2kg of gourd

2 garlic cloves

1 branch of rosemary

5 grains of black pepper

Olive oil

Salt

Spelt

400g of spelt of Sault

1 white onion

80g of shredded bacon

1 branch of rosemary

5g of pepper

20 ml of white wine

40ml of olive oil

Salt

80g of parmesan cheese

30g of butter

2l of chicken stock

A couple of wild arugula leaves

2 croquants de Provence (crunchy almond biscuits)

Method

Gourd purée

Peel the gourd and remove their pips. Cut the gourds in big dice of about 4cm.

In a bowl, season the gourd with salt, olive oil and the pepper grains. Add the two split garlic cloves.

Pour the mixture on a baking sheet, add a rosemary branch and cover it with aluminium foil.

Bake it for 1h to 1h30 at a temperature of 150°C.

Remove the rosemary, empty the garlic cloves and liquidize it.

Reserve it.

Spelt

Put the spelt in warm water for two hours. Then drip it.

Peel the onion. Remove the rosemary leaves from the branch and chisel them. In a big pot with a cover, let the bacon melt and add the onion, the chiselled rosemary and the pepper. Cook it without colouring it.

Add the spelt in the pot and cook it slowly until it takes on a pearly aspect. Add the white wine and let it vapour. Heat the stock and salt it. Then, cover the spelt with the stock. Stir it with a wooden spoon. Cook it slowly and reduce the stock by half. Redo this step once again. Cover the pot and leave it to rest for 20 minutes.

Grate the cheese.

Return the pot to heat and boil the spelt until you get an onctuous soup texture. Add the remaining purée, olive oil, parmesan cheese and one shredded croquant de Provence. Cover the pot and cook for 3 to 4 minutes. Stir well.

Prepare a gourd medley: fry the gourd dice in a pan with a shredded onion, the shredded bacon and spices. Add some wild arugula leaves and the second shredded croquant de Provence.

Dress the little spelt risotto and add the gourd medley. Add freshly ground pepper and a dash of olive oil.

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