Roast pork with spelt and celery

06803 ROAST PORK with spelt and CELERY INGREDIENTS for 4 PERSONS 450 g of spelt, onion, 3 2 stalks of celery, white 600 g of turnips, 3 tablespoons olive oil and 4 to grease the dish, 1 tablespoon thyme, 2 crumbled Bay leaves, a pig roast from 700 g approx., 6 Sage leaves, 40 g butter, 2 cloves of garlic, salt, pepper.

Leave to soak the farro for 4 hours in a salad bowl filled with cold water.

Drain carefully.

Preheat oven to 180° Peel and slice the onions into rings, clean the celery and slice it into rings also.

Peel the turnips and cut into pieces.

Grease a baking dish from oven and put, in alternating layers, washers, onion turnips, the celery slices, thyme and bay leaf.

Finish with a layer of farro and cover everything with water.

Cover the baking dish with aluminum foil and bake for 1 hour and 1/2 in the hot oven.

Meanwhile, add salt and pepper the roast, Cook for an hour and 10 minutes in warm butter.

Now Peel and crush the garlic.

Mix olive oil, garlic, salt and pepper when vegetables are cooked, pour the preparation in Bowl, mix everything together and continue cooking for another 10 minutes without cover.

Cut the roast into thin slices and serve with spelt hot.