Spelt Principato di Lucedio

Cannellini and Borlotti beans, spelt, chickpeas and lentils: a selection of top quality cereals and legumes which are perfect for the preparation of “minestrone”, soups, creamed soups, salads.
Spelt soupe

Ingredients (serves 4): 200g Spelt, 300g peeled tomatoes, 100g bacon, 2 cloves of garlic, 1 red onion, parsley, thymus, basil, 1 litre of meat broth, salt, pepper, extra virgin olive oil, 3 tablespoons grated “pecorino” cheese.

Preparation: Soak the Spelt in cold water for 10 hours. Mince carefully the bacon with the garlic, and the red onion. Put the preparation in a pan and fry in the oil for ca. 10 minutes, on low flame, stirring from time to time. Add the chopped herbs (thymus, basil and parsley) and the tomatoes (cut into pieces). When the sauce is creamy add the meat broth. Bring to boil, add the drained spelt grains and cook for 2 hours. Add salt and pepper. Before serving, drizzle with extra virgin olive oil and with grated pecorino cheese. Serve it lukewarm.


Manufacturer: Principato di Lucedio




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