Minestra di Farro abruzzese
Instructions
First prepare a insert light broth to cook the meat, ham bone, vegetables and spices in a saucepan capable with about two gallons of water.
Should cook for about two hours over low heat.
Skim the broth, put aside the meat (serve as boiled or use it for fillings and meatballs) and vegetables.
In a crock pot possibly, place the rinsed spelt and cover with water.
Whereas cooked spelt volume doubles make sure you do not exceed half of the container.
Cook at low heat, adding the broth a ladleful at a time, for another two hours: eventually the soup must be pretty dense.
Add the vegetables and the ham bone, seasoned with raw oil and serve hot.
Ingredients and dosing for 6 persons
- 300 g of spelt
- 200 g of olive oil extra virgin
- 1 ham bone
- 500 g of mixed veal meat (or beef mixed pulp)
- 2 large carrots
- == 1 large onion
- 2 stalks of celery
- 1 leek
- Some leaves of cabbage
- 1 white turnip
- 4 ripe tomatoes
- 1 leaf of laurel
- Rosemary
- Sage
- Oregano
- 1 clove
- Salt
- Pepper