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.
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.
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.