| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Umbrian, Kitchen |
1 |
servings |
INGREDIENTS
| 200 |
g |
Spelt; (soaked overnight |
|
|
Lentils |
| 1 |
md |
Onion |
| 1 |
|
Carrot |
| 2 |
|
Ripe tomatoes |
| 1 |
|
Stalk celery |
| 1 |
|
Pigs trotter |
INSTRUCTIONS
Boil the pigs trotter, onion, carrot and celery until tender. Drain and
save the stock. When the pigs trotter is cool enough to handle, bone and
cut the meat and the find into small cubes.
Bring the stock to boil and add the tomato, spelt and lentils. Cook for 30
minutes on a high heat. Season with salt and pepper and add the pig trotter
meat. Serve with grated pecorino cheese and a slice of roasted stale bread.
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