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Chris Gibbins | all galleries >> Kissing don't last; cookery do! >> 2020 Recipes > Sausage Meatballs with Feta and Spelt Risotto
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03-Sep-2020 Chris Gibbins

Sausage Meatballs with Feta and Spelt Risotto

Remove the skins from meaty pork sausages, roll into balls about 3 - 4 cm in diameter and fry in a little hot olive oil
until golden brown on all sides. Drain and set aside. Soften a chopped onion and a crushed clove of garlic, then add spelt
and toss to toast for a minute or two. Add boiling stock, a Tbs of tomato paste and a good grinding of black pepper, and simmer
for about 20 minutes, until most of the stock is absorbed and the spelt is tender. Towards the end, add a couple of skinned
and chopped tomatoes together with the meatballs and simmer to reheat everything for 5 minutes. Stir in baby spinach leaves
until wilted and serve in warm bowls, garnished with crumbled feta cheese.

Nikon Z 6 ,Nikon NIKKOR Z 24-70mm f/4 S
1/60s f/9.0 at 60.0mm iso500 full exif

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Isabel Cutler02-Jan-2021 00:37
Have never used spelt. Will have to research its preparation. This dish is very appealing.
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