250 gr. Peeled spelt
1 onion
1 glove of garlic
150 gr. Of sweet pecorino cheese
Seller
Carrot
Parsley
Chili
1 glass of white wine
4 filets of anchovies
In a pan put all vegetables to prepare a vegetable broth. In another large pan put olive oil, onion and garlic finely chopped and let it brown. Now add the white wine and anchovies and stir well until the anchovies are totally melted. Add the spelt and let it cook for ¾ minutes before adding the broth. Keep on adding the broth until the spelt is cooked. Finally add the pecorino in small cubes and the parsley finely chopped.