“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!

Thursday, December 15, 2016

Zuppa di farro- Tuscan barley soup


I can't even remember the last time I opened a cook book, let alone actually followed a recipe! Don't get me wrong, I love losing hours flicking through random cooking magazines or losing time looking for inspiring food pic`s! But, following a recipe is really not my thing, unless of course it comes to precision baking!
However, the other day I was asked specifically to cook this tuscan bean soup for the Signora of the house. She had recently been gifted with The Silver Spoon cook book, and was excited to try out some new recipes.
Although we are experiencing blue skies in Rome, it is deceivingly cold outside. This soup is guaranteed to fill the belly and embrace you with a nice big hug.
It is quite time consuming compared to other conventional vegetable soups, but then all good things come to those who wait!
This is classic Tuscan peasant food at it`s best, using simple good quality ingredients that pack a flavour punch. To me, it reminds me of sitting in a dimly lit trattoria with the cliche red and white table clothes, terracotta tiled floors and dark beamed ceilings, where you hear the buzzing of lunch conversation. Naturally to be enjoyed on a cold day with a glass of vino.
Image result for trattoria

What you need:
Tuscan olive oil
two small onions
two small carrots 
two celery sticks
two cloves of organic garlic
150ml white wine
two tomatoes chopped and peeled
sage leaves
sprig of rosemary
100g dried cannellini beans (soaked in cold water overnight and drained)
750ml of homemade bone broth, click here for recipe:  https://karasitaliankitchen.blogspot.it/2011/12/brodo-di-pollo-chicken-broth.html 
300g pearl farro/barley (soaked in cold water overnight and drained)
salt and pepper

How to make:
1: Chop onion and gently simmer in a saucepan with olive oil and salt, until translucent. Add chopped carrots and celery and simmer for a further five minutes. Add and stir through diced garlic.
2: Add the wine and allow to simmer until evaporated.
3: Add chopped tomatoes, sage and rosemary and simmer for fifteen minutes occasionally stirring.
4: Add the cannellini beans and bone broth and bring to the boil. Reduce heat and simmer for a further one hour. Once done, use a stick blender to puree (or transfer to a blender). Add salt and pepper to taste.
5: Now add the barley to the puree mix and simmer on a low heat for a further one and a half hours.
6: Serve with a drizzling of olive oil and cracked black pepper!

#farro #zuppa #soup #tuscany #toscana #recipe #ricetta #barley #healthy

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