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Ingredients for 4 people:
- 400 g spelt Ditali "Principato di Lucedio"
- 300 g fresh peas
- 100 g of Tuscan raw ham (prosciutto crudo) "Macelleria Ceccotti"
- organic Extra Virgin olive Oil "Podere Spazzavento"
- Grated Parmigiano Reggiano aged 36 months
- 1/2 onion
- salt from Trapani
- 250 ml of water
Finely chop the onion and fry in a pan with olive oil for 2 minutes. Add the peas and the water. salt and simmer for 30 minutes. Fry the strips of raw ham in a separate pan in a little olive oil until crispy.
Cook the Ditali for about 5 minutes until al dente. Drain and mix with the peas. Serve with the crispy ham and plenty of grated Parmesan.
Recommended wine: Pirro IGT Rosso 2011 "Podere Spazzavento"