Zuppa Di Farro


500g farro 1 garlic clove crushed 1 celery stick chopped 1 carrot chopped 1 onion chopped 1 vegetable stock 5 TBLS of extra virgin olive oil 1 tin of chopped or cherry tomatoes 6 cups of water 1 tsp cumin (optional) ½ tsp paprika (optional) 1 tsp turmeric (optional) 1 chilli chopped (optional) 2 tsp salt 5 sage leaves


Leave farro in a bowl of water covered for at least 2 hrs In a saucepan place water and vegetable stock and bring to boil. In a larger saucepan place extra virgin olive oil, onions, garlic, carrots and celery and cook until vegetables are soft. Place tinned tomatoes, salt and spices and cook for a further 15minutes. Drain the farro and place in saucepan with the vegetables. Add water with stock until the farro is covered, and bring to boil. You must stir the farro and add water until farro is completely cooked. It takes approx 30 to 45minutes for farro to cook. Once the farro is cooked add the chopped sage leaves and stir through. Serve with some fresh grated grana padano cheese.

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