- 500g spelt
- onion
- celery
- extra virgin oliv oil
- 100g peeled tomatoes or tomato sauce
- pecorino cheese or parmesan
Sauté chopped onion, celery and tomatoes in a non-sticking pan. Add water, and when it boils add salt and cook spelt for about 20 minutes. Dust with parmesan or pecorino cheese. Serve hot.