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Soak the emmer in cold water for 40 minutes, then cook it in boiling water for 20 minutes.
Separately, warm up the oil and brown two cloves of crushed garlic in a pan, adding the tomatoes and minced rosemary and cooking everything for about 5 minutes.
When you have removed 3 ladlefuls of water from the cooking pan, drain the emmer and add it to the tomatoes, mixing everything with the water you removed beforehand. Mix it until you get a creamy consistency.
Grease a small mould with extra virgin olive oil and add the mixture. Cook in a pre-heated oven, in a bain-marie, for 15 minutes at 180°.