Between Umbria and Marche regions there is a gap on the Sibillini Mountains. On the top there is a plateau. Part of it has been transformed in a natural park.
Part of it has saved the typical agricultural tradition.
Farners stop along the road to sell their produce.
Red potatoes, onions....
..... their special Farro, the Farro of Colfiorito. Max and I bought some.
This morning I made this:
Ingredients for 6:
1 onion, 1 celery stalk, 1 carrot, finely chopped
50 gr ( 1 ½ Oz) Pancetta, finely chopped
2 garlic cloves
2 sage leaves
15 gr ( ½ oz ) tomato paste
300 gr ( 10 oz ) Borlotti beans
200 gr ( ½ pound ) farro
40 gr ( 1 ½ oz ) extra virgin olive oil
fresh ground pepper
extra virgin olive oil for garnish
Soak beans in cold water overnight, then drain them.
Place them in plenty of water and cook on low heat with 1 garlic clove and 1 sage leaf. Add salt at the end of cooking time. Puree half of beans, reserving their water.
Mince the remaining garlic clove and sage leaf.
Saute’ the chopped vegetables and Pancetta in 40 gr of extra virgin olive oil for about 10 minutes on low heat (with the lid); add the chopped garlic and sage sage and tomato paste and cook for 5 more minutes.
Add the whole beans and the pureed beans with about 1 litre (4 cups) of their water. If the beans water is not enough, add hot clean water.
Bring to a boil and after few minutes add the farro, previously rinsed and drained.. Simmer for about half hour, adding boiling water as needed.
Let sit approximately 15 minutes before serving the farro soup.
Serve sprinkled with extra virgin olive oil and freshly ground pepper.