Hearty Farro + Sweet Leeks = A Delicious Soup Everytime

   

Nutrient-rich farro is an ancient grain with a nutty flavor & firm-chewy texture, making it wonderful to cook with in soups, salads & breads.  The Romans ate farro to give them strength as they marched across the Western World & would arrive with a full belly & battle-ready thanks to this hearty grain! This recipe for Farro & Leek Soup can be built upon based on what's in-season, in the Spring add peas & asparagus for bright flavor or in the Fall try walnuts & porcini creating a rich meaty flavored stew.

You should be able to find farro at most Italian specialty shops or health food stores. We are lucky to find locally grown farro right here in Le Marche, Italy!

farro & leek spring soup

Farro and Leek Soup

Minestra di Farro e Porri

(Depending on the time of year, you can add in asparagus & peas in the spring or mushrooms & walnuts in the fall if you like.)

Serves 4

2-3 glugs or tablespoons olive oil

2 leeks, white parts only, sliced finely

1 cup or 150 gr farro
1 stalk of celery, finely diced
1 carrot, finely diced
1 onion, finely diced

1 liter meat stock (vegetable or chicken stock is OK, however meat stock adds richer flavor) **Please do not use bullion cubes for this! There are only a few ingredients & they should be of the highest quality possible.
herbs of your choice - I use 1 sprig of thyme & a bay leaf

2 tablespoons Parmesan cheese, freshly grated

salt & pepper

In a heavy bottomed pot, heat olive oil on med/low heat. Add in the vegetables and sweat until translucent and soft WITHOUT browning. If the vegetables stick to the pan, lower the heat & add a spoonful of water.  

Then toss in the farro, toasting with the vegetables for 1-2 minutes. Add in the herbs & stock. Season with salt & pepper. 

Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.

You can control the consistency of the soup: to make it more 'stewy'  hold back a little stock, and the contrary if you like it 'soupy,' add a bit more stock.

Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.

Fall Farro Salad with Pomegranate, Walnut & Truffles

  A lovely fall take on a farro salad using local walnuts, pomegranates & shaved truffles atop - making it a delicious & decadent side-dish for the holidays!

 Pomegranates are packed with antioxidants and delivers amazing health benefits, combined with the off the charts nutrients in farro and the protein packed walnuts - this isn't just a Superfood but a Supersalad!

Fall Farro Salad with Pomegranate, Walnut & Truffle Salad Recipe

Insalata di farro con melagrane, noci e tartufi

Author: Jason Bartner at La Tavola Marche

serves 4-6

Ingredients:
8 ounces (250 gr) farro or spelt
vegetable scraps to cook the farro in (piece of carrot, onion, celery, etc.)
1 small head of radicchio sliced thinly
4 ounces (100gr) toasted walnuts
seeds and juice of one pomegranate
shaved truffle or truffle oil to taste
salt and pepper
2-3 tablespoons (30ml) vinegar
parmesan  shaved into ribbons
1/4 -1/3cup(100-150ml) extra virgin olive oil

Method:
In plenty of cold water boil farro with your vegetable scraps until al dente (cooked but with a bite) - about 20-35 minutes.
Drain the farro in a colander & remove vegetable scraps.  Allow to cool for a few minutes.
In a large seperate bowl combine the farro with radicchio, nuts & pomegranate seeds. Give it a good mix and season with salt & pepper.

For the dressing:
Drizzle over the salad a couple tablesspoons of vinegar followed by three times the amount of extra virigin olive oil. Do it in your minds eye, just remember the 3 to 1 ratio. You can always adjust later.
Give it another good mix.
To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.

Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.
Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily). Serve as an antipasto or side dish.

Farro, Chickpea & Arugula Salad

Enjoy this fantastic, simple, delicious & healthy summer salad recipe that is one of my favs! We first devoured this at a medieval festival in Piobbico & have been recreating it at home ever since! Farro is a medieval grain the Romans ate to stay full & fight battles. More info on the history of farro - read our previous post here: Farro medieval grain.

Farro, Chickpea & Arugula Salad
Insalata di farro, ceci e ruccola

6 ounces farro or spelt
2 ounces chickpeas or garbanzo beans (soaked over night)
a bunch of arugula
juice of 1/2 lemon
parmesan (wedge to shave ribbons)
salt & pepper
1/4 cup extra virgin olive oil

In plenty of cold water biol farro until al dente (cooked but with a bite).
In a separate pot do the same with the chickpeas.
In a bowl toss together farro & chickpeas once cooked, add a squeeze of lemon juice, salt and pepper and olive oil.
Taste & check your seasoning - adjusting salt, pepper & lemon. (If too lemony add a bit more olive oil).
Allow to sit for 15 minutes.
Before serving toss in arugula & shave ribbons of Parmesan.
Mix together & serve.

For more recipes with Farro try our Farro & Leek Soup Recipe!

Farro & Leek Soup

Farro is an ancient grain, the original grain from which all others derive. Farro has been eaten & cultivated in Italy for centuries most notably by the Roman Legion! The Romans ate farro to give them strength as they marched across the Western World & would arrive with a full belly & battle ready thanks to this hearty grain!

Farro is like spelt, but has a firm chewy texture. You should be able to find it at an Italian shop, health food store or speciality shop. We are lucky to find locally grown farro right here in Le Marche! (If you can't find farro - spelt or barley should work)

This recipe has only a few ingredients but is full of flavor and a great first course, not to mention super easy to make!

Farro & Leek Soup

Minestra di Farro e Porri

2 tablespoons olive oil

2 leeks, white parts only, sliced

1 1/2 cups pearl farro

6 1/4 cups meat stock **Please do not use bullion (or stock) cubes for this! There are only a few ingredients & they should be of the highest quality possible.

2 tablespoons Parmesan cheese, freshly grated

salt & pepper

Heat the oil in a pan, add the leeks and cook over low heat, stirring occasionally, for 10 minutes until golden brown.

Add the farro, pour in the stock, season with salt and simmer over low heat for 1 1/2 hours or until the farro is tender.

Season with pepper.

Ladle the soup into bowls or a soup tureen and sprinkle with Parmesan & drizzle with good quality extra virgin olive oil.