Savory Porridge with Pickled Radicchio and Roasted Apples

Preparation

1. Step 1

   Whisk vinegar, 1 tsp. salt, 1 tsp. pepper, and 1 cup water in a medium bowl. Add radicchio, cover, and let sit at room temperature until ready to serve.

   Step 2

   Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine. Combine herb bundle, shallots, garlic, spelt, sorghum, broth, and 2 cups water in a large pot, and bring to a boil over high heat. Reduce heat and simmer until grains are tender and most of the liquid has evaporated (add more water as needed if liquid evaporates before grains are tender), 1½–2 hours.

   Step 3

   When grains are just about done, preheat oven to 450°. Arrange speck on a parchment-lined rimmed baking sheet and bake until browned and crisp, 5–7 minutes. Let cool, then break into medium pieces.

   Step 4

   Toss apples with oil, ¾ tsp. salt, and ½ tsp. pepper on another parchment-lined rimmed baking sheet and bake, turning once, until browned and tender, 13–15 minutes.

   Step 5

   Meanwhile, fish out herbs, shallots, and garlic from grains; discard. Stir in milk and cream and bring to a boil. Remove from heat and blend mixture with an immersion blender until about half of the grains are puréed and porridge is thick and creamy. Add cheese and stir until melted; season with salt and pepper.

   Step 6

   Drain radicchio and toss in a medium bowl with chopped parsley; season with salt and pepper. Serve porridge in bowls topped with pickled radicchio, roasted apples, and speck.