| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Kitchen, Umbrian | 1 | Servings | ||
INGREDIENTS
| 200 | g | Spelt, soaked overnight |
| Lentils | ||
| 1 | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 161
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 744.9mg
Potassium: 1389.2mg
Carbohydrates: 37.5g
Fiber: 9.4g
Sugar: 20.1g
Protein: 5.8g