Ingredients

Servings 6

• 1 ½ lb spelt
• 7 oz pork rinds
• prosciutto fat
• garlic
• 2 sprigs marjoram
• 1 onion
• canned tomatoes
• ½ tablespoon parsley
• ½ tablespoon basil
• 3 ½ oz grated Parmigiano Reggiano cheese

Preparation

15 minutes preparation + 1 hour and 25 minutes cooking

Scrape the pork rinds well, blanch them for about ten minutes, drain, cool, scrape once more, pass over an open flame if there is still skin on them and cut into pieces of about 1 inch per side. Put them into a casserole with 10 cups of lightly salted cold water, cook over moderate heat and put to one side the liquid and the pork rinds. Lightly sauté the chopped ham fat separately in a casserole, and add the tomato and the chopped parsley and basil. Leave to gain flavor for about 10 minutes and pour in the liquid and rinds kept aside. Bring to the boil and toss in, a little at a time, the spelt (thoroughly cleaned in the same way as rice and well-washed in fresh water). Stir very often because the “farricello” tends to stick to the bottom of the casserole, and cook for about 20 minutes. Away from the heat, dress with the grated cheese and serve piping hot.