Spelt soup

First course
Ingredients for 4 people: 
  • 250 g of Farro di Monteleone di Spoleto DOP
  • 70 g of smoked pancetta or bacon
  • 1 stalk of celery
  • 1 onion
  • 1 potato
  • 100 g of peeled tomatoes
  • 100 g of pecorino cheese
  • 4 tablespoons of extra-virgin olive oil
  • 500 ml of vegetable stock
  • salt

A typical dish from Umbria, light, nutritious and tasty: it is fantastic both hot and cold.

Preparation steps: 
  • Soak the spelt in water of 8 hours.
  • Finely chop onion and celery.
  • Put the in a pot with the oil
  • Brown then for 5 minutes on low heat.
  • Cut tomatoes, pancetta and potato in small cubes and pour them in the pot.
  • Cook of 10 minutes stirring continuously.
  • Pour the spelt in.
  • Cook for 2 minutes stirring thoroughly.
  • Pour the hot stock in.
  • Season with salt.
  • Cook on low heat for 30 minutes stirring frequently.
  • If the soup dries, add some hot water.
  • Sprinkle with pecorino cheese before serving.