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.
Directions:
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 IN E.V.O
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