Imbrecciata Umbra: an ancient recipe based on legumes

1. Soak the legumes separately. Afterwards, again separately, put them to boil.

2. Prepare the broth with 3 liters of water, the celery, carrot and onion and let it simmer until it is reduced by half. Strain the broth and bring it to a boil.

3. Pour the farro and barley into the broth. Bring to cooking and drain when al dente, saving the broth.

4. In a pan, sauté a clove of poached garlic until golden brown along with extra virgin olive oil and chopped lardo di colonnata. Pour in the tomato sauce and cook for about 20 minutes.

5. Remove garlic and add all cooked legumes, spelt, barley, and corn. Add salt and pepper and stir.

6. Once ready, plate the Imbrecciata and serve garnishing with a drizzle of raw extra virgin olive oil.