DISCOVER THIS RECIPE OF BUTTER FARCI WITH PETIT ÉPEAUTRE DU VELAY, spinach and parmesan.

Ingredients for 2 people
- 1 butternut
- 80 g of Petit Épeautre du Velay “10 minutes” Sabarot
- 200 g spinach
- 35 g grated Parmesan cheese
- 40 g walnuts
- 1/2 onion
- 1 clove garlic
- 2 tbsp. olive oil
- 1 tbsp. cooking soy (or crème fraiche)
- Salt and pepper
Recipe
- Cook the Petit Épeautre du Velay in a large volume of boiling water for 10 minutes. Drain and set aside.
- Preheat oven to 180°C. Cut the butternut in half lengthways. Remove the seeds and bake for 30 minutes in an oiled dish at 180°C.
- In an oiled frying pan, sauté the garlic for a few minutes, then add the spinach. Cook for 5 minutes. Season with salt and pepper. Set aside.
- In another oiled frying pan, sweat the onion for 3 minutes, then add the chopped walnuts and brown for a further 3 minutes.
- Add the walnuts, cooked Petit Épeautre du Velay, spinach, soybeans and three-quarters of the Parmesan. Season with pepper and mix.
- Stuff the butternut with the spinach mixture.
- Sprinkle with remaining Parmesan and drizzle with remaining oil. Bake for 20 minutes.

Petit Épeautre du Velay
This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit Épeautre du Velay is a healthy alternative to pasta and rice. A 100% local product, created by Sabarot, Petit Épeautre du Velay is good for the environment and good for your health (it contains 8 essential amino acids). The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert… In a salad, in soup, as an accompaniment to fish or meat, our Petit Épeautre du Velay invites you to be creative.
So treat yourself to our recipe for Petit Épeautre du Velay with chanterelles, lemon and pan-fried scallops!