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Whole Farro Cous Cous with speck (smoked ham) and mushrooms

Ingredients for 4 people

300g of whole Farro Cous Cous, 350ml of hot water, 150g of speck, 300g of champignons, 10 small ripe tomatoes, extra virgin olive oil, chilli pepper, 1 clove of garlic, 1 teaspoon of parsley finely chopped.


In a large bowl put the smoked ham cut into stripes and the tomatoes cut into pieces.
In a large saucepan, put 6 tablespoons of extra virgin olive oil, the clove of garlic finely minced, the chopped onion, then warm up for 3 minutes over low heat. Add the diced mushrooms, and let it cook over low heat for at least 20 minutes (add half glass of hot water or white wine if too dry), then add some fine sea salt to taste.

In the meantime, in another bowl, pour 2 tablespoons of extra virgin  olive oil, the whole farro cous cous, and half teaspoon of fine sea salt, then stir while pouring the hot water. Cover and let it rest for 3 minutes. Finally, add another tablespoon of extra virgin  olive oil, stir again and warm it up in a saucepan, over low heat, for 1 minute. In a bowl, combine the smoked ham, the tomatoes, the mushrooms with the whole farro cous cous, then stir and serve it up.


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