Farro is a fabulous grain originating from the Italian mountain regions of Tuscany and Abruzzi. It is often offered in the Refugios (a mountain hut run by Italian families for hikers, climbers and lost people, similar to a DOC hut, but offering food). Many recipes you come across for farro are Italian inspired, and for me the fragrance while cooking emits winter in Italy.

I have included a recipe for a tasty warming farro soup, but it also makes fantastic hot salads.

3 tbsp olive oil
1 onion, diced
1 tsp dried rosemary, or finely chopped fresh
2 stalks celery, 1cm slice
2 large carrots, diced
1 cup farro
400g can cannellini beans
400g chopped tomatoes
2 litres good quality stock
1½ cups peas

Heat olive oil in a large pot. Add the onion and sauté approx 1 minute while stirring.

Add rosemary, celery, carrots and farro. Sauté for another 2 minutes.

Add tomato and stock. Simmer till farro and carrot are soft, about 30 minutes, skimming any foam off the top as you need to.

Add peas, check seasoning and serve with a toasted Pain au Levain or your favourite Volare bread.

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