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Umbrian Farro Soup recipe

Farro Dish enjoyed at Le Case Agriturismo near Assisi Farro Dish enjoyed at Le Case Agriturismo near Assisi © Copyright Delicious Italy

Italian style soup recipe with farro, the 'wheat of the Roman Legions'. A slight variant of this dish (pictured) we ate deep in the Monte Subiaso near Assisi.

Ingredients

500 gr 'farro' (hard wheat that has been ground by hand), 1 glass extra virgin olive oil, 1 carrot diced, 1 rib celery diced, 1 onion, diced, 100 gr lean slice prosciutto, 1/2 glass tomato sauce, 5 leaves sage, rosemary, garlic.

making it

In a pot (originally, earthenware was used), sautee the celery, carrot, onion, rosemary, sage and garlic in the olive oil; add diced prosciutto.

Bring this mixture back to a strong simmer and add the tomato sauce and the 'farro' which has been previously boiled.

To boil the 'farro', add it to already boiling, salted water for 35-40 minutes; the time depends on whether the 'farro' husk has already been cracked.

Add 2 liters hot broth (originally, broth from boiling prosciutto bones which had been blanched three times first was used) and let simmer until it reaches a smooth consistency.

This soup recipe has been kindly supplied to us by the Cordon Bleu School of Culinary Arts in Perugia.

See also farro di Garfagnana with cream of beans and courgettes

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz
Le Case Country Residence is a luxury agriturismo accommodation near Assisi in the Subasio hills in central Umbria with swimming pool, solarium, house restaurant served with organic products from the farm. The property is a perfect family holiday location for discovering the classic Umbrian cities of Spello, Gubbio, Spoleto and…
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