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
- salt
- 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.
Leave A Comment
You must be logged in to post a comment.