Recipe Carbonara con farro

Ingredients

1 lb farro (spelt) maccheroncini
2 lbs zucchini
1 lb mozzarella di bufala (or fresh good quality mozzarella)
2 eggs
2 tbs Grated parmigiano reggiano cheese
4 tbs extra virgin olive oil
salt and pepper to taste.

How to make the Carbonara per vegetariani:

After washing the zucchini, slice them and sauté them with the olive oil, in a pan large enough to accommodate the pasta at the end. When the zucchini are soft, turn off the heat, set the pan aside and keep warm. In a bowl beat the eggs with the grated parmigiano, a pinch of salt and one of fresh pepper. Add the mozzarella cut in small cubes.

Cook pasta al dente in abundant salted water.

When pasta is ready, drain and transfer the pasta in the zucchini pan, pour the mozzarella and egg mixture inside the pan and warm up all the ingredients together for a couple of minutes or until all ingredients are blended well.

Serve the carbonara per vegetariani warm.

Latini recipe, adapted by Martina from www.Gustiamo.com

Serves 4

Eating farro (spelt): a healthy choice for eating biological.
Choosing to eat biological products is lifestyle choice. It means adopting a diet that combines all the possible benefits without weighing down our body, without causing stress to the liver, assisting the digestive process and the elimination of excess fats. A complete meal must chemically provide:

proteins, fats or lipids, sugars or glucose, mineral elements, vitamins and water. But at the same time must be tasty and satiating keeping in mind the nutritional positive and negative values of each meal. Knowledge of the quality of what we eat is fundamental.

Almost near the end of the millennium we have come to realize that our society has created a vast amount of diet anomalies.

We have undergone phases of anabolic steroids, growth hormones and altering our food groups without acknowledging that our bodies would be the ones carrying out the digestive process, thus creating an upsurge of cancers and allergies. Diabetes and cholesterol become diseases of the future. Among the first organs stricken were the stomach, liver and digestive system. Now we are wondering whether these substances will leave traces in our brain structure and consequently on our nervous system. In view of these current events eating biologically sound has become imperative.

Farro (spelt) pasta contains remarkable quantities of fibers.
Over ten times greater than common bran pasta (with an analogous calorie content)
50 times superior than common bread fibers
3 times greater than whole meal bread
7 times greater than barley equivalent to oats
A high content of fiber is fundamental because fiber has a vegetable constitution which the human digestive system cannot digest but which the intestinal bacteria can transform. Moreover:
· fibers help to increase mastication and friction assisting the cleansing of our teeth and promoting dental health.
· fibers help to slow feelings of hunger as they take a longer time to process and empty the stomach allowing a certain control over appetite.
· fibers help keep the intestinal tract empty and regular. Fiber therefore has a positive effect on metabolic diseases such as diabetes, hyper-cholesterol, constipation, diverticulosis, hemorrhoids and can help prevent cancer of the colon.