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  • Pumpkin, orange and coffee farrotto

      Ingredients for 4 people

      • 1 pack of spelt BuonoNaturale with pumpkin
      • 50 g of Parmigiano Reggiano
      • 100 g of butter
      • 1 arancia
      • 10 gr of roasted coffee powder



       Grate the orange peel and squeeze the juice out of it and let it reduce to a third.
      Toast the spelled with 25 grams of butter and moisten it with a glass of white wine.
      Continue cooking by pouring about 800 g of boiling water.
      When cooked, turn off the heat and stir in the butter, parmesan and the orange reduction.
      Pour soft into dishes and sprinkle with a little coffee powder and fresh orange peel.

      Enjoy your meal