Recipe for May 2007
After Julius Caesar’s invasion of Egypt in 30 B.C., Emmer (farro) found a home in Italy, the only country today where it is cultivated on a large scale. The nutritious grain became a staple at every level of Roman society, sustaining the Roman Legions and even giving rise to the Italian word for flour: farina. Delicious and high in protein, Emmer nonetheless saw its place at the table usurped in modern times by higher-yield, easily-harvested wheat, such as those found in breads, pastas and cereals today.
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Farro Soup (Italy)
Ingredients
- 6-8 ounces (by weight) farro, in whole grains
- 3/4 pound ripe plum tomatoes (or canned tomatoes), chopped and seeded
- 2-3 ounces pancetta (smoked if possible)
- Grated pecorino toscano cheese, or Parmigiano (romano will be too sharp)
- 2 cloves garlic
- 1 onion, finely sliced
- A small bunch parsley
- Some fresh basil
- A few sprigs thyme
- Olive oil
- Salt & pepper to taste
- 1 quart hot broth (it can be made with bullion if need be)
Method
- Begin by preparing the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains, and soak it for at least 8 hours.
- When it's ready, mince the pancetta and sauté it in a couple of tablespoons of olive oil, together with the thyme, finely sliced onion, and garlic cloves.
- When the mixture has browned, remove and discard the garlic, and stir in the chopped tomatoes, parsley and basil.
- Cook for a few minutes, then stir in the hot broth, and once the pot comes to a boil, add the farro.
- Cook over a low flame for about 2 hours or until the farro is done (taste a grain), stirring often, and checking the seasoning towards the end.
- Let the soup sit for an hour and serve it warm, with olive oil and grated cheese.
Next recipe in June 2007.
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