Chef Arcangelo Tinari – Villa Maiella (Guardiagrele – CH)
Ingredients for 4 people
250 g of broken emmer wheat Casino di Caprafico
30 g of onion
20 g of white celery
1 ½ dl of Extravirgin olive oil
50 g of pecorino cheese
vegetal broth q.b.
salt q.b.
30 g of grated black truffle
20 g of black truffle thinly sliced
Chop the onion and white celery, sauté in a saucepan with part of the oil. Add the broken emmer wheat, toast and then add the vegetable broth a little at a time and cook. Season the soup with grated truffle, pecorino cheese and oil. Serve in a bowl with slices of summer truffle and a drizzle of oil.
