1 cup of fine white wheat
1 tablespoon of olive oil
1 chopped onion
3 scapes of garlic cut into very thin slices
Salt and black pepper (or calabrian pepper) to taste
Seeds from 2 rosemary sprigs for garnish
1 cup of fine white wheat
1 tablespoon of olive oil
1 chopped onion
3 scapes of garlic cut into very thin slices
Salt and black pepper (or calabrian pepper) to taste
Seeds from 2 rosemary sprigs for garnish
In a large bowl, cover the wheat with boiling water and let it rest for 20 minutes or until the grains become soft and increase in volume
Drain in a fine-mesh strainer pressing on the grains to reserve them
In a skillet, heat the olive oil over low heat and sauté the onion and garlic (reserve some slices for garnish) for five minutes or until the onion becomes translucent
Add the wheat, salt, and black pepper and cook, stirring constantly, for another five minutes
Transfer to a 10 cm diameter bowl and carefully flip onto a plate
Garnish with rosemary seeds and reserved garlic scapes and serve.
