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Minestra di Farro Recipe and Snow Capped Mountains of Abruzzo

Posted in Abruzzo, Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, La Dolce Vita, recipes, slow food, the Mediterranean diet, Travel & customs, and Uncategorized

copyright 2013 Art of Living, PrimaMedia,Inc/ Maria Liberati

A chilly day needs a warm pot of soup..farro and lentil soup (minestra) with crostini..for a still brisk Spring day..my heart has a deep wish for Spring and its’ fresh  recipes but the chill in the air tells me ‘not so fast’..  winter won’t let go…

 

The beautiful mountains in Abruzzo are still capped with snow, almost like  frosting on a cupcake. I could complain but the snow capped mountains add to the beauty of the landscape, like adding color to a painting…so we will have bowl of soup to keep warm and enjoy the scenery..

 

Farro is a most misunderstood grain..there are 3 types of farro known as farro piccolo, farro grande and farro medio..or respectively  they are also called Emmer, spelt and Einkorn. Farro medio or Emmer is grown in Abruzzo and Tuscany and is considered the best for cooking.

Minestra Di Farro
INGREDIENTS

*Handful of fresh parsley, washed and chopped

*2 tablespooons of extra virgin olive oil

*1 small golden onion chopped

*2 cloves of garlic

*2 quarts of vegetable broth

*1 cup dried lentils

*Pinch of salt

*1 cup farro perlato

Soak dried lentils in water overnight or for at least 4 hours, drain and set aside. Place broth in pot and warm till hot.

Wash parsley and chop the leaves finely. Place olive oil in a large soup pot and warm, then place in whole garlic and finely chopped onions. Saute on low heat till golden. Add in ½ cup of hot broth, chopped parsley, drained lentils, stir and let this mixture come to a boil. Then add in remaining broth, pinch of salt. Place heat to low, cover and stir, let cook for 10 minutes. Raise to medium heat and add in farro perlato and cook for 30 minutes covered, stirring every so often, adding more water if needed.

Slice crusty bread, grill, toast or broil, put in bottom of soup plate, drizzle extra virgin olive oil on top, serve hot soup on top of bread slice…

crostini with olive oil

farro and lentil soup

 

 

See you at:

**April 27 and 28th at the Great Grapes Festival in Reston Virginia, for a book signing and cooking demo, for more info email: events@marialiberati.com

**May 17th join me at the Tastes of the World event at the Pearl S. Buck Foundation in Perkasie Pa. Join me and other Celebrity Judges Joseph Poon, Barry Sexton and Darryl Harmon as we pick the Taste of the World winner. For more info email: events@marialiberati.com

**June 1 and 2nd– Great Grapes Festival in Hunt Valley, Maryland for a book signing and cooking demo, for more info email: events@marialiberati.com

 

For more recipes get your copy of  (Gourmand World Award Winner)The Basic Art of Italian Cooking: Holidays & Special Occasions –2nd edition

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