Spicy Grano (Grano All'arrabbiata)
- 1 cup Grano or Pearled Soft White Wheat (ND
- 4 peeled roma tomatoes
- 1/4 cup pancetta diced
- 1 hot pepper diced
- 3/4 lb. mushrooms washed and cut into strips
- 3 tablespoons olive oil
- 1 clove garlic minced
- Parmesan cheese grated
- Combine 8 cups water, salted as you would for pasta, and Grano in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well.
- Heat oil in a frying pan. Add pancetta, finely diced pepper and garlic. Turn down heat to simmer. Add Grano, mushrooms, and the tomatoes. Simmer for a half hour. Top with grated Parmesan cheese.