You can pair this farro soup with a Sangiovese-based wine, with earthy tones, such as Il Poggio from my friend Laura Bianchi at Castello di Monsanto.
- 2 Cups cooked farro , cooking water reserved
- Robust extra-virgin olive oil
- Splash of colatura d’alici (anchovy essence)
- Pinch of fine sea salt
- Pinch of Sicilian oregano blossoms
To cook the farro, put 1 cup (190 g) uncooked farro in a small bowl, cover with cold water, and set aside to soak for 20 to 25 minutes. Drain the water, rinse the farro well, and transfer to a medium saucepan. Pour in enough fresh water to cover the farro. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until the farro is al dente, 10 to 15 minutes.
Immediately drain and rinse the farro with cold running water to stop the cooking process. Toss with mild olive oil to prevent the grains from sticking together. Use right away or store in an airtight container in the refrigerator for up to 1 week. Makes 2 cups.
To serve, divide the farro among four warm soup bowls. Top with just enough hot farro cooking water to cover the farro. Drizzle with olive oil and colatura. Sprinkle with sea salt and crushed oregano blossoms and serve immediately.
Recipe excerpted with permission from Autentico by Rolando Beramendi (St Martin’s Griffin, 2017)