Pecorino Cheese Farro Recipe

Giannetti Artisans is excited to share this exquisite Pecorino Cheese Farro Recipe featuring Giannetti Artisans Imported Natural Tuscan Spelt, which is officially certified as “Farro della Garfagnana IGP.” Spelt, also known as “farro,” is a type of wheat grain cultivated in Garfagnana, a mountainous region in Lucca, Tuscany.

Preparation Time: 30 minutes

Servings: 4 people

Pecorino Cheese Farro Recipe Ingredients:

7 oz of Giannetti Artisans Natural Tuscan Spelt (Farro della Garfagnana)

4 oz of Pecorino Cheese

3 oz of Prosciutto or ham (chopped into small pieces – size of spelt grains)

Giannetti Artisans Extra Virgin Olive Oil

About 3 cups (500ml) of bean soup

Broth Ingredients:

7 oz of dried Borlotti beans or Pinto beans, if you can’t find Borlotti beans.

6 & 1/2 cups (1.5 liters) of water

2 cloves of garlic

Sage or thyme

Instructions for making your Pecorino Cheese Farro dish:

Sauté garlic and sage in Extra Virgin Olive Oil, then incorporate the soaked beans and add water. Cook for 90 minutes.

After cooking the beans, incorporate the broth.

Soak spelt (farro) in lukewarm water for 30 minutes while the beans are baking.

After cooking the beans, incorporate Spelt (farro) into the bean broth and simmer for approximately 30 to 40 minutes.

Spelt (farro) is deemed cooked when it has entirely absorbed the bean broth.

Mince thyme, prosciutto or ham, and shred the Pecorino cheese.

Incorporate ingredients into Spelt (farro), and include a pinch of salt along with Extra Virgin Olive Oil.

Serve warm and savor!