Instructions: Boil the pigs trotter, onion, carrot and celery until tender. Drain and save the stock. When the pigs trotter is cool enough to handle, bone and cut the meat and the find into small cubes.

Bring the stock to boil and add the tomato, spelt and lentils. Cook for 30 minutes on a high heat. Season with salt and pepper and add the pig trotter meat. Serve with grated pecorino cheese and a slice of roasted stale bread.

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