Zuppa di Farro

Our chef Simone tells us that - "Farro: The ancient Roman grain survives hidden in a modern casket made of beans. You can learn a lot of the Italian History by looking into this dish..." This recipe is featured on the course at our Cooking School in Tuscany Italy. Flavours Tuscan venue is located on the Forci Estate which is surround by vineyards and olive groves. If you have any queries regarding our Cookery Course in Tuscany, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.

Ingredients
- 500g Farro (the equvalient in the UK is Spelt)
- 500g Dried Borlotti beans
- 1 onion
- 1 carrot
- 1 celery
- Garlic
- Sage
- 400g Pilled Tomatoes
- Extra virgin Olive Oil
- Salt
- Black Pepper

Instructions

• Soak the Borlotti beans overnight in water (12 hours at least)
• Soak the Farro (called Spelt in the UK) in water for two hours
• Boil the beans in a large pan - the quantity of water you use is determined by the consistence that you require. The less water the thicker the consistence. As a guideline our chef Simone suggests that you cover the beans with water, then add the same depth of water again to the pan. This is not a rule, as different types of beans have different ways of behaving. So just take this as a starting point and experiment to get the consistence that you want
• Add the garlic and some leaves of sage, depending on your taste Simone suggests "about 3/4 cloves of garlic and a small branch of sage and remember that the salt in only added at the end of cooking"
• The beans will take about 2 hours to cook but at the end of this time a quick taste test is always a good idea to ensure the beans are cooked through before taking them off the heat
• While the beans are cooking, finely chop the onion, carrot and celery and place in a pan with a half glass of Extra Virgin Olive Oil and let them fry gently for 5 minutes. Then add the pilled tomatoes, salt and black pepper. Let this compound cook for 35/40 minutes
• Once ready add this to the cooked beans and bouillon
• Then remove from the heat and liquidize until you have obtained a liquid purée
• Return the purée to the pan and bring back to the boil
• Once the liquid is boiling add the spelt that has been soaking in water for 2 hours, and cook for a further 30-35 minutes
• Finally, serve with a swirl or dash of excellent quality Extra Virgin Olive Oil and enjoy

Note:
If you get a purée that is too liquidity, let it reduce before adding the spelt. Also note that the spelt absorbs liquid during cooking. The cooking time of the spelt depends on the consistence that you want to obtain. Simone tells us that "I like the spelt to remain a little bit 'crunchy', so I cook it a little bit less than normal. But as always, you can decide on the right time with a taste test: when you feel good taste, good sensations, good flavours, this is your right time to say 'Done'. Only one rule - Follow Your Taste, Your Desire."

For further information on Flavours Cooking Holidays in Tuscany, please visit: www.flavoursholidays.co.uk/tuscany-region.htm