Ingredients for 4 people
200g peeled tomatos
1 clove of garlic
60g of bacon or pancetta
1 and a half litres of vegetable stock
2 tablespoons of olive oil
salt and pepper to taste
grated parmisan cheese
Leave the lentils to soak for 5 minutes then strain them and put them in a saucepan with some cold water. Add a little salt and let them cook slowly.
Meanwhile, finely slice the onion, crush the garlic and chop the tomatoes and the bacon or pancetta. In another pan, lightly fry the onion, garlic and the bacon in the olive oil. Add the tomatoes and the stock when these ingedients are lightly browned, bring to the boil and add the rice. Cook for 10 minutes.. Add the lentils and cook until soft. Add salt and pepper to taste and serve with lots of grated parmisan cheese.
Cook the Spelt in hot water for about haif an hour. After it is cooked, season it as you would a rice salad. You can also add sliced tomatoes, onion, basil, extra virgin olive oil, salt and pepper.
Beans, Potatoes, Bacon, Rosemary, Onion, Garlic, Tomatoes, Exrtra Virgin Olive Oil, Salt, Pepper
Leave the beans to soak in cold water for about 5 hours. Peel and dice the potatoes. Strain the beans then add fresh water and the potatoes. Cook for about i hour. Meanwhile, lightly fry the bacon, rosemary, garlic and onion.
Cook for a while, then add the tomatoes, salt and pepper to taste and cook for a further 10 minutes.
When the beans are cooked, strain them and add them to the sauce, cook for a further 10 minutes and serve hot.
Soak the chickpeas overnight, strain them, cover with water in a large saucepan and bring to the boil. In another saucepan, brown some rosemary with two cloves of garlic. Add some ripe tomatoes, salt and cook for some time. Remove the rosemary and add the sauce to the chickpeas. Continue to boil lightly. Add two teaspoons of olive oil and black pepper to serve.
"Bruschetta" with Chicklings
Leave the chicklings to soak for a few minutes, strain them then add fresh water and bring to the boil. Add salt and pepper, then stain and puree until you have a thick cream. Add extra virgin olive oil. Toast some bread, rub with a little garlic and spread the chickling puree thickly on top. Serve immediately.
Soak the chicklings overnight, strain them, cover with water in a large saucepan and bring to the boil. In another saucepan, brown some rosemary with two cloves ofgarlic. Add some ripe tomatoes, salt and cook for some time. Remove the rosemary and add the sauce to the chickhngs. Continue to boil lightly. Add two teaspoons of olive oil and black pepper to serve.
250 g ofs ugar
250 g of flour
30 g butter
1 small cube of brewers yeast
Peel and boil the potatoes. When soft, mash them and then knead them with the flour and the egg, the butter and the brewer’s yeast (which has previously been diluted into 5 teaspoons of hot water) amd the grated rind of the lemon. Form into small balls and let them leaven for 2 hours in a warm place. Later, fry them in oil, sprinkle with sugar and cinamon before serving.