1 cup triticale berries
1⁄3 cup olive oil
6 garlic cloves, slivered
6 tinned or jarred anchovy fillets, minced
½ teaspoon red pepper flakes
1½ tablespoons fresh lemon juice
2 ounces Parmigiano-Reggiano, finely grated
1. Soak the triticale berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the triticale berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the grains into a large saucepan, fill it about halfway with water, and bring to a boil over high heat. Reduce the heat to low and simmer until tender with some bite left at the center of the grains, 50 to 55 minutes. Drain again in that sieve or colander, then run under cool water. Drain thoroughly, shaking the sieve or colander repeatedly over the sink.
2. Pour the oil into a large skillet and add the garlic, anchovies, and red pepper flakes. Set the skillet over very low heat and leave it undisturbed until the anchovy bits begin to melt and the garlic begins to turn light brown at its edges, 4 to 5 minutes.
3. Pour in the cooked triticale berries. Raise the heat to medium-high and stir constantly for 1 minute over the heat. Pour in the lemon juice, add the Parmigiano-Reggiano, and toss for a few seconds over the heat. Serve at once.
SERVES 4
Active time: 10 minutes
Total time: 1 hour 10 minutes, plus soaking the triticale berries for at least 8 hours
Save time: Use 22⁄3 cups cooked triticale berries and omit soaking and cooking the raw grains.
CHEF IT UP!
TESTERS’ NOTES