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Tagliatelle with courgettes, pearl spelt and preserved lemon 🍋

Délicieuse recette pour l'été de tagliatelles aux courgettes, épeautre perlé et citron confit signée Petit Ventre Heureux.

Ingredients

  • 3 medium courgettes
  • 250g pearl spelt
  • 500ml vegetable infusion or Energy Potion
  • 1 preserved lemon half
  • 20 mint leaves
  • 20 basil leaves (purple if possible)
  • 1 pressed garlic clove
  • 4 tablespoons hazelnut oil (or olive oil)
  • 1 pinch Espelette pepper
  • 1 teaspoon flower of salt
  • 1 tbsp poppy seeds

Making 🍋

  • Take a large jar and sterilise it with hot water
  • For 6 medium-sized lemons :
    • Add 60g coarse salt
    • Add 1 tablespoon of coriander seeds
    • Add 1 tablespoon of pepper
    • Add 1 tablespoon of juniper
    • Add the juice of a lemon
    • Add 2 pistils of saffron
    • Add 400ml boiled but lukewarm water
  • Brush the lemons with a vegetable brush
  • Prick the acupuncture points on your lemon with a sewing needle, or make about thirty small punctures in the lemon.
  • Add the coarse salt and cover with boiled, lukewarm water
  • Close the jar and store in a dark place for at least 3 weeks

Preparation

  • Cook the spelt in the infusion or stock for 20 minutes.
  • Add the pressed garlic and leave to swell, covered, for 15 minutes
  • Set aside
  • Wash the courgettes without peeling them
  • Cut the courgettes lengthways into thin slices using a vegetable peeler or mandolin.
  • Place the spelt in a bowl and carefully place the courgette strips on top
  • Add the basil leaves and mint (both should be finely chopped)
  • Add the fleur de sel
  • Add the half candied lemon, cut into very fine pieces (you can use the rind or the pulp)
  • Add the poppy seeds
  • Add the hazelnut oil
  • Mix well and sprinkle with a good pinch of Espelette pepper

© Isabella Obrist 2022