September 27, 2010

Minestra di Farro (Cream of Spelt)

4 people
Preparation: 20’
Cooking Time: 35’
Difficulty: 1

·        ½ cup of olive oil
·        50g of pancetta, cubed
·        1 chopped onion
·        2 cloves of chopped garlic
·        1 tablespoon of parsley
·        1 tablespoon of marjoram
·        6 leaves of basil
·        Two tomatoes peeled and chopped
·        1 ½ l of water
·        250g of spelt left to soak in water overnight (if you can’t find spelt, substitute with barley)
·        Milk, flour, butter to thicken (if necessary)
·        Salt & pepper
·        40g of shredded pecorino cheese

In a large pot, sauté the pancetta, onion, garlic, parsley, marjoram and basil in a tablespoon of oil for 4-5 minutes
Unite the tomatoes and water and bring to a boil
Add the spelt (or barley), salt and pepper and leave to cook for 30 minutes stirring frequently
For extra thickness add a cup of whipped milk, flour and melted butter
Garnish with cheese and the remaining oil
Serve Immediately

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