4 small cups of Monteleone emmer wheat, onions, celery, olio extra-virgin olive oil, “pelati” tomatoes or tomato sauce, salt (you can also add two diced potatoes)

Chop up the onions and the celery; simmer in oil with tomatoes. Pour in some water and when it boils add the Monteleone emmer wheat, stir often and cook for an hour. Whe it’s almost done, you can add some peperoncinop or grated goat cheese.