Zuppa di Farro — Farro Soup

by admin on March 19, 2009

Another popular soup of Tuscany…. To serve 4 you’ll need:

* 6-8 ounces farro
* 3/4 pound ripe plum tomatoes (or canned tomatoes), chopped and seeded
* 2-3 ounces pancetta
* Grated pecorino toscano cheese, or Parmigiano (romano will be too sharp)
* 2 cloves garlic
* 1 onion, finely sliced
* A small bunch parsley
* Some fresh basil
* A few sprigs thyme
* Epstein Napa Valley Extra Virgin Olive Oil
* Organic Grey Sea Salt and Freshly Ground Pepper
* 1 quart hot broth

Prepare the farro: Wash and pick out the impurities. Soak in water for 8 hours.

When the farro is ready, mince the pancetta and sauté it together with the thyme, onion, and garlic cloves…in the olive oil.

When this begins to brown, discard the garlic, and add the chopped tomatoes, parsley and basil. Cook for a few minutes and then stir in the hot broth.

Once this comes to a boil then add the farro. Cook over a low flame for 2 hours or until done…..taste it toward the end. Make sure you stir it often and check it throughout for the need for more seasoning. Let the zuppa sit for about an hour and serve it warm…..drizzle it with the Epstein Napa Valley Extra Virgin Olive Oil and then cover with the cheese.

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