Kamut with quince

Kamut with musrooms, quince and crispy parma ham As seen on TV Photography Stefab Stafrace
Kamut with mushrooms, quince and crispy parma ham
As seen on TV
Photography Stefan Stafrace

Kamut is the most delicious grain, its texture and nutty rich flavor is unique. I would be pleased to hear suggestions and tips about its use as it is a new ingredient for me. This dish has amazing flavors and I was lucky enough to acquire some fresh quince this week. You can use any variety of firm apple instead.

You will need:

1/2 cup Kamut
1 quince fruit or firm apple, skin on cut into very thin slices
50g mushrooms, chopped
1 small garlic clove
1/4 onion finely chopped
50g walnuts
Sea salt and freshly ground pepper to season
1 tablespoon olive oil
1 teaspoon butter

Soak the kamut in water overnight.
Rinse and place in a saucepan completely immersed in water. Bring to boil, lower the heat and simmer for an hour. Drain well.

In a pan, heat the olive oil and butter on very low heat. When it starts to foam add the garlic and onion. Allow to cook slowly until they soften completely and are translucent. Then add the mushrooms and sliced quince or apple and cook until they start to caramelize at the edges. Remove from heat.

Place the kamut in a serving dish. Top with the mushroom and quince mix including the buttery residue. Season with salt and pepper. Garnish with walnut pieces and fresh flat leaf parsley. Serve immediately.

Kamut and quince Photography Stefan Stafrace
Kamut and quince
Photography Stefan Stafrace

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