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Traditional soup with Farro from Colfiorito

Ingredients for 4 people

200g of Pearled Farro, 3 ripe tomatoes, 1 onion, 1 carrot, 1 celery stalk, 2 raw ham slices, 4 tablespoons of grated pecorino (or parmesan) cheese, fine sea salt, ground pepper.


Wash the Pearled Farro to eliminate impurities, than drain. In a saucepan, sauté the onion and the carrot finely diced, then add the tomatoes cut into pieces, the celery stalk, some salt and cook for 5 minutes. Add 3 litres of hot water, and bring to the boil, then put the Pearled Farro and 2 or 3 raw ham slices. Cook for approximately 20 minutes.

Before serving, add 4 tablespoons of grated pecorino cheese and eliminate the raw ham slices. Add one toast slice of bread in every dish. Season with extra virgin olive oil and fresh ground pepper.

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