Farro with Lamb and Peas

- 4 ½ oz. of dehusked spelt

- 2 ¼ ecodoses of water

- ½ carrot

- ½ stick of celery

- ½ onion

- 100g of peas

- 4 ¼ oz. of lean lamb

- 1 oz. of parmesan cheese

- Extra virgin olive oil

Cuocere per 18 minuti, abbassando la fiamma, a partire dal "sibilo".

Al termine della cottura, spegnere la fiamma, fare sfiatare la valvola, aprire la pentola e mantecare prima con un filo di olio poi con il parmigiano.

In caso la preparazione risultasse un pochino asciutta aggiungere poca acqua in pentola, mantecare e poi togliere il farro dalla pentola e trasferirlo in una pirofila.

Soak the spelt for about twenty minutes and then rinse with water.

Cut the meat into very small cubes and place them in the pressure cooker with a dash of oil.

Add the carrot, celery and onion (finely chopped). Then add the spelt, peas and 2 ¼ ecodoses of water (2 1/3 cups).

Cook for 18 minutes. Lower the heat when you hear the first whistle.

Once cooked, turn off the heat and let the air escape from the valve. Open the cooker and add some olive oil and Parmesan.

In case the preparation proves a little dry add a little water in the pot, stir and then remove the pot from the farro and transfer to a baking dish.