In a saucepan fry with evo oil, celery, carrots, shallot reduced to mirepoix and a clove of poached garlic.
After five minutes, add the organic peeled tomatoes and black lentils previously peeled but not soaked, a bay leaf, a sprig of thyme and rosemary, salt and pepper to taste, add a ladleful of water and cook for 40/50 minutes.
Apart from blanching the organic bietine, take care to cook the ribs separately from the leaves.
Using a digger, form some pralines of first salt cheese.
Lay the lentils, bietina leaves, ribs and pralines of first salt on a plate.
Season with generous evo oil and a reel of pepper.

Clean the vegetables, and dice the carrots, after peeling them, the celery (without the leaves), the potatoes and the courgettes into fairly small pieces. Heat the oil with the garlic in a high-sided saucepan. Finely chop the onion and add it to the pan.
Stew gently and then add all the vegetables except the lentils. Cook for about 10 minutes over a gentle heat, stirring with a wooden spoon. When they have softened, add the lentils, bay leaves, cloves and cumin powder. Adjust the salt and pour in the vegetable stock, bring gently to the boil, cover with a lid and simmer for about 2 hours, or until the lentils are well cooked and tender (but not mushy). Add the maltagliati at the end of the cooking time.
Before serving, remove the bay leaves and cloves and finish with a drizzle of EVO oil.

The preparation is the classic one: while I cook the black lentils in a pot, in a pan I put a good amount of Macciano Dop Umbria which I leave to heat, without frying, with a clove of garlic split in half and some sage leaves.
After a few minutes I add a cup of tomato puree and the chilli pepper, in the quantity mentioned, and let it cook slowly for about ten minutes.
Now I add the black lentils, still al dente, and some of the hot vegetable broth. When cooking, I add salt, not pepper.
Separately I prepare some toasted bread, I soak it in oil - Macciano, logically; I will put it on the plate, before bring soup to the table.
Enjoy your meal!

Fry the onion, leek, celery and chopped carrots on an oil base.
Add the diced bacon, bay leaves and coriander and continue to fry, fading with a drizzle of white wine.
Add the chickpeas after soaking one day, water and cube with diced potatoes and cut black cabbage. Coriander, rosemary and salt to taste.
Cook for about an hour and a half, adding water to the need.
Pour and taste with extra virgin olive oil and toasted bread.

Chop the shallot and fry it in a pan. non-stick with a knob of butter. Brown the meat, blend it with white wine and add two tablespoons of worchester sauce.
Salt, pepper and put two bay leaves.
Cook until the meat is dry.
Turn on the oven ventilated mode 200º.
Place all the vegetables on the drip pan with baking paper.
Salt, pepper, spices and plenty of EVO oil. Bake 1 hour. The first half an hour covered, then discover and continue the cooking.
Boil the spelt in plenty of salted water. Compose the our salad with meat, vegetables, chopped walnuts and EVO oil.