restaurantTraditional recipe

Farro della Garfagnana

Name: Farro della Garfagnana
Prep time: 12 h
Cook time: 1 h 30 min
Total time: 13 h 30 min
Yield: 6 persone
Cuisine: Italian
Ingredients: 300g Farro della Garfagnana IGP; 200g dried borlotti beans; 200g cavolo nero; 1 carrot; 1 stalk celery; 1 onion; 200g canned tomatoes; generous amount extra virgin olive oil; 2 cloves garlic; to taste salt

EasyschedulePrep: 12 orelocal_fire_departmentCook: 1 ora 30 minutigroup6 persone

Farro della Garfagnana IGP soup is the oldest dish in Lucca's culinary tradition: farro grown at high altitude, beans, and vegetables in a hearty and fragrant minestrone. The Farro della Garfagnana, cultivated without pesticides, has a unique flavor.

A traditional dish of woodcutters and charcoal makers from the Tuscan-Emilian Apennines.

Preparation

1
Soak the beans for 12 hours. The farro does not require soaking.
2
Cook the beans in water for 1 hour. Blend half of them.
3
Sauté the onion, carrot, and celery in oil with garlic.
4
Add the tomatoes, cavolo nero, and farro.
5
Add the bean cooking liquid and simmer for 30 minutes.
6
Stir in both the whole and blended beans. Cook for another 15 minutes.
7
Serve with a generous drizzle of raw olive oil.

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Chef's Tips

Farro della Garfagnana does not need to be soaked: it cooks directly in the broth. Blending half the beans creates a creamy texture.

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