Farro della Garfagnana Natural Spelt Recipe
Learn how to make this wonderful soup which is a very traditional soup from the area of Garfagnana, Lucca! A delicious and natural old world dish!
Tuscany’s Natural Spelt – Farro della Garfagnana IGP is truly an ancient grain. It was a favorite dish of the Romans. Nowadays, in a particular area of Tuscany called Garfagnana it is still widely produced and eaten. Our spelt/farro is still cleaned and processed in old stone mills in this amazing foresty area, making this a truly genuine product!
Tuscany’s Natural Spelt – Farro della Garfagnana IGP is Traditionally used for various dishes, most of them first courses. Spelt from Garfagnana is particularly good in these dishes when compared to spelt cultivated in other regions. In the winter spelt soup is not only delicious and filling but is also healthy; add porcini mushrooms and you’ll eat a hearty soup!
In spring and summer spelt is used just like a cold pasta or in a summer salad. Ingredients such as tuna, mozzarella, pesto, diced tomato, olives and herbs like basil are a perfect match for farro.
In order to protect this natural and authentic product, the Garfagnana Community managed to gain IGP (‘Indicazione Geografica Protetta’) status for locally grown spelt as this product is brought to you from Giannetti Artisans.
Farro della Garfagnana Natural Spelt Recipe
Traditional Soup from the foresty area of Garfagnana near Lucca, Tuscany!
Prep Time: 24 hours
Cook Time: 2 hours, 30 minutes
Ingredients:
- 17.6 OZ (500 gr) of Farro della Garfagnana (Spelt), 17.6 OZ (500 gr) Pinto Beans, 2 Carrots, 3 Celery Sticks, 1 Onion, A branch of sage, A small piece of cinnamon, 5 cloves of garlic, 17.6 (500 gr) of ripe tomatoes, or high quality canned tomatoes, Extra Virgin Olive Oil, Salt, Pepper
Instructions:
Cooking process: Preparation- Soak Pinto Beans and Farro in separate bowls 8 hours to overnight before beginning cooking process! 1. Boil water in a large pot, add salt, pinto beans and sage leaves. Allow to cook for about 1 hour.2. While you boil your pinto beans you should dice your onion, celery and carrots and then sauteè in olive oil. After you have sauteed for a few minutes, go ahead and add tomatoes, cinnamon, salt and pepper. Cook for a good 5 min. 3. Once your pinto beans are cooked they need to be mashed and then poured back into their original cooking water. Turn on flame and once they are boiling go ahead and add previously soaked Farro (Spelt), (make sure you drain the Farro) and add sauteed veggies. Allow to cook at a low flame for about 1 hour.4.Serve with a sprinkle of pepper and a swirl of Giannetti Artisans Certified Extra Virgin Olive Oil from our beautiful Tuscan Region!
Cooking process: Preparation- Soak Pinto Beans and Farro in separate bowls 8 hours to overnight before beginning cooking process! 1. Boil water in a large pot, add salt, pinto beans and sage leaves. Allow to cook for about 1 hour.2. While you boil your pinto beans you should dice your onion, celery and carrots and then sauteè in olive oil. After you have sauteed for a few minutes, go ahead and add tomatoes, cinnamon, salt and pepper. Cook for a good 5 min. 3. Once your pinto beans are cooked they need to be mashed and then poured back into their original cooking water. Turn on flame and once they are boiling go ahead and add previously soaked Farro (Spelt), (make sure you drain the Farro) and add sauteed veggies. Allow to cook at a low flame for about 1 hour.4.Serve with a sprinkle of pepper and a swirl of Giannetti Artisans Certified Extra Virgin Olive Oil from our beautiful Tuscan Region!
