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| 1) MONTELEONE EMMER WHEAT WITH PROSCIUTTO
HAM BONE |
4 servings:
200 gr. Monteleone emmer wheat bran, 3 tomatoes
of perin varietyi, 1 onion, 1 carrot, 1 celery,
1 ham bone with some meat, 70 gr . grated
Pecorino di Norcia,salt and pepper
Put the bone in a deep saucepan, cover with
water and boil for 10 minutes. Throw away
the water, cover with fresh water, add the
diced and celery, thin sliced onions and chopped
tomatoes Boil for one hour, then filter 4
servings of soup, about 1,5 liters. Add salt
and pepper as you like. Make it boil, the
pour in the emmer wheat. Let it cook for 25
minutes, stir often. In the mean time, take
the meat off the bone and add it to the soup
a few minutes bifore the cooking is over.
Serve with grated pecorino cheese. You can
add some extra-virgin olive oil, when cooked.
Be careful when adding salt, as the ham bone
will give plenty of salt itself.
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| 2) “CARNEVALE” MONTELEONE EMMER
WHEAT |
4 servings:
4 small cups of Monteleone emmer wheat, 1
small onion, 1 small celery, 2 small pork
trotters, Pecorino di Norcia, salt. (you may
add 2 potatoes).
Boil the pork trotters with celery and onion,
take off the foam every now and then. Pureè
the result and let it boil again with the
Monteleone emmer wheat. Stir frequently and
add a dab of tomato sauce. Serve with grated
Pecorino di Norcia.
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| 3) “TREBUA” MONTELEONE EMMER
WHEAT |
4 servings:
4 small cups of Monteleone emmer wheat, 100
gr. Smoked bacon, 1 small celery, 1 onion,
2 potatoes, 100 gr. Pelati tomatoes, 100 gr.
Pecorino di Norcia, olive oil and salt.
Chop up the onions and the celery thinly;
simmer in a span with extra-virgin olive oil;
add diced bacon an simmer; that added diced
potatoes and tomatoes. Pour in water and when
it boils add Monteleone emmer wheat; cook
for one hour, stir often. Serve with grated
Pecorino di Norcia.
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