Pecorino Cheese Farro Recipe
Giannetti Artisans is pleased to enlighten you with this fabulous Pecorino Cheese Farro Recipe using Giannetti Artisans Imported Natural Tuscan Spelt that has an official certification as “Farro della Garfagnana IGP“. Spelt or “farro” is a natural wheat grain grown in Garfagnana (mountain area of Lucca in Tuscany). Check it out:
Ingredients for 4 people:
7 oz of Giannetti Artisans Natural Tuscan Spelt (Farro della Garfagnana)
4 0z 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
For broth:
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
Instructions for preparation of your Pecorino Cheese Farro Recipe:
Sauteè garlic and sage with Extra Virgin Olive Oil, add beans that have previously been soaked and add water. Bake for 1 and a half hours.
Once the beans have been cooked, add the broth.
While beans are baking soak Spelt (farro) for 30 minutes in lukewarm water.
Once beans are cooked add Spelt (farro) to the bean broth and cook for about 30/40 minutes.
Spelt (farro) is considered cooked once it has completely “soaked” the bean broth.
Chop thyme, prosciutto or ham, and grate the Pecorino cheese. Add ingredients to Spelt (farro), add a little bit of salt and Extra Virgin Olive Oil.
Serve hot and enjoy!!
