Umbrian Farrotto
Ingredients for 4 servings
- 320gr of pearled spelt
- 1lt of light vegetable broth
- 80gr of La Madia Spoleto Black Truffle Carpaccio
- 1\2 glass dry white wine
- 4tblsp of olive oil
- Pecorino cheese
- 1 pinch of saffron
Pour the olive oil in a large pan and add the pearled spelt. Toast the spelt and add the wine; let it evaporate and finish cooking with the broth added a ladle at a time. When it is almost done, add a pinch of saffron. Stir the pan away from the flame and add the Spoleto Black Truffle Carpaccio. Amalgamate and put it on a serving dish. Slice the Pecorino cheese in very thin slices and put them over the Farotto. Serve immediately!
Difficulty: Medium – Time: 30 min
Product used: Spoleto Black Truffle Carpaccio
