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Posts Tagged ‘farro’

  1. SPELT SOUP

    25 February 2013 // flaviabi

    Minestra di farro 006

    For 4 people:

    200 gr. Spelt

    1 courgette

    white wine

    1 potato

    1 tomato

    1 stalk of celery

    1 onion

    1 clove of garlic

    oil

    salt

    chili

    Soja

    Diced ham or bacon

    grated pecorino cheese

     

    If the spelt is hulled does not require soaking, otherwise it must be placed in water for 6 hours.

    Cut the onion fine and fry in olive oil with garlic. Pour in the white wine. Add the spelt  and a glass of water.Cut all the vegetables into small cubes and add them to the spelt keep on cooking adding water, salt and chili for about 80 minutes. When cooked, add a tablespoon of soy sauce and serve with diced ham and grated pecorino cheese.

    Category Primi piatti: le zuppe | Tags: ,,, | No Comments

  2. FARROTO : SPELT COOKED LIKE A RISOTTO

    5 November 2012 // flaviabi

    farrotto

    250 gr. Peeled spelt

    1 onion

    1 glove of garlic

    150 gr. Of sweet pecorino cheese

    Seller

    Carrot

    Parsley

    Chili

    1 glass of white wine

    4 filets of anchovies

    In a pan put all vegetables to prepare a vegetable broth. In another large pan put olive oil, onion and garlic finely chopped and let it brown. Now add the white wine and anchovies and stir well until the anchovies are totally melted. Add the spelt and let it cook for ¾ minutes before adding the broth. Keep on adding the broth until the spelt is cooked. Finally add the pecorino in small cubes and the parsley finely chopped.

    Category gli altri primi | Tags: ,,, | No Comments

  3. BASMATI RICE SOUP …and other surprises

    5 May 2011 // flaviabi

    zuppa

    Not being a big pasta eater, I enjoy to cook/eat soups….many  and for all seasons …
    Ingredients (4 people)
    200 gr. Basmati rice
    100 gr. barley
    100 gr spelt
    100 gr. Lentils
    1 onion
    1 clove garlic
    1 slice of bread
    Extra virgin olive oil
    1 carrot
    1 celery stalk
    Salt
    Chilli
    parsley
    The only boring thing in making this soup, is that spelt-barley and lentils should be cooked separately because they have different cooking times. In a deep pan, sauté in oil the chopped onion and garlic, carrot and celery. When gold, add lentils and barley-barley previously boiled and add 1 liter of water. Add of salt and pepper and boil it for about 10 minutes. Add basmati rice (it cooks very quickly ..in about 10 minutes.
    In a pan fry the bread cut into cubes with oil until it becomes gold and crisp. When the soup is ready, serve it hot, with croutons, a sprinkling of parsley and a drizzle of olive oil

    Category Primi piatti: le zuppe | Tags: ,,, | No Comments