Polbotto with beef
4 servings
80 minutes
Polbotto is an original Italian recipe that embodies a combination of heartiness and refined flavor. Spelt, one of the oldest grains, gives the dish nutty notes and a rich texture. Traditionally, such dishes were prepared by peasants in rural Italy using simple yet nutritious ingredients. Beef seared to a golden crust fills the dish with meaty aroma while carrots add a hint of sweetness. A mix of apple and rice vinegars highlights the depth of flavor, and garlic adds a spicy zest. Polbotto turns out tender, infused with broth and aromas, making it perfect for a cozy dinner or family gathering. It's important to let the dish rest before serving—this allows all flavors to fully develop.
1
Fry the beef in a deep pot with butter or vegetable oil.
- Boneless beef: 250 g
- Butter: 1 teaspoon
2
After five minutes, add two medium-sized julienned carrots to the meat. Leave on medium heat and stir regularly to render fat and juice from the meat.
- Carrot: 2 pieces
3
At this time, melt butter in a saucepan and add the grains, mixing to ensure the butter coats the grains.
- Butter: 1 teaspoon
- Spelt: 300 g
4
Pour the vinegar mixture over the spelt and mix. Wait for the vinegar to evaporate, then transfer the spelt to the meat, mix, season with salt, and pour in the broth.
- Apple cider vinegar: 1 tablespoon
- Rice vinegar: 1 tablespoon
- Spelt: 300 g
- Boneless beef: 250 g
- Chicken broth: 200 ml
- Chicken broth: 200 ml
5
After 10 minutes, add chopped garlic cloves to the pot.
- Garlic: 4 cloves
6
When the spelt absorbs all the moisture, add broth or water if necessary. Once the grains have absorbed it, turn off the heat and cover with a lid.
- Chicken broth: 200 ml
7
Let it sit covered for 30 minutes. Then serve.
- Chicken broth: 200 ml
