Farro of Garfagnana
Farro is an ancient grain, I have been told farro was mentioned in the Bible and that it reached Italy in the 5th century BC, it was also the staple food of the Etruscans. The roman army were paid with farro and the roman people used farro to make puls, similar to polenta.
Farro is now only grown in the beautiful valley of Garfagnana, northern Tuscany. Farro became the staple grain of the Mediterranean diet until other new types of flour became more popular, then it all but disappeared, except in Garfagnana.
Farro (emmer wheat) is one of the first products to be awarded the European mark IGP (indication of protected geography) which is awarded to guarantee a products geographical origin. About 100 farmers in the higher Serchio valley grow approximately 200 metric tonnes per year. It is completely organically grown ( with no chemical fertilizers or weedkillers) and traditional methods to harvest the grain are still used today.
Farro is a very healthy grain, low in fat and rich in vitamins, proteins, fibres and starch. It is used mainly in soups, salads and a delicious risotto, called Farrotto with porcini mushrooms.
Farro is now only grown in the beautiful valley of Garfagnana, northern Tuscany. Farro became the staple grain of the Mediterranean diet until other new types of flour became more popular, then it all but disappeared, except in Garfagnana.
Farro (emmer wheat) is one of the first products to be awarded the European mark IGP (indication of protected geography) which is awarded to guarantee a products geographical origin. About 100 farmers in the higher Serchio valley grow approximately 200 metric tonnes per year. It is completely organically grown ( with no chemical fertilizers or weedkillers) and traditional methods to harvest the grain are still used today.
Farro is a very healthy grain, low in fat and rich in vitamins, proteins, fibres and starch. It is used mainly in soups, salads and a delicious risotto, called Farrotto with porcini mushrooms.
Minestra di Farro for 4 people Ingredients
2 tablespoons of olive oil 2 small onions finely chopped 100g / 4oz smoked cubed pancetta 2 medium carrots finely chopped 2 stalks of celery finely chopped 1 medium sized garlic clove finely chopped 1 sprig of fresh rosemary finely chopped Freshly ground black pepper 1 tin (250g) of borlotti beans* 150g farro 1 stock cube vegetable or chicken 50g tomato puree (optional) |
Method
In a large saucepan, sweat the onions and pancetta on a low heat with the olive oil for approximately 10mins, stir in the garlic and rosemary and cook for another 5mins. Add the carrots, celery and a good grinding of black pepper and cook for a further 5mins. Pour in the farro and stir to gather up the juices in the pan for a couple of minutes. Drain and add the borlotti beans, plus tomato puree (optional), stock cube and enough boiling water to cover. Simmer for 1 hour, check and stir it often to make sure it is not drying out, add more water if it gets too thick. You will find the farro will take up a certain amount of the liquid. Once cooked, put about a third of the soup into a liquidizer or food processor and process for 30 seconds to a minute and then pour back into the saucepan. Serve hot in bowls with some good quality olive oil drizzled over the top, plus some parmesan finely grated. I like some good quality crusty bread to mop all the juices. Enjoy! Notes: Pancetta - You can leave out the pancetta if you are a vegetarian, but you may need to include some salt to enhance the flavour. If you can’t get pancetta, a good quality smoked streaky bacon is similar. Borlotti beans - You can use dried borlotti beans, but you need to soak them overnight in cold water and then cook them with a pinch of bicarbonate of soda in a pan of boiling water for 45 minutes until tender. Farro - You can buy farro in health shops, delis or good supermarkets. |