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Ingredients for 6 people

2 cloves of garlic 3 medium carrots 2 stalks of celery 1 bunch of basil 120 g of parsley 800 g of dried red beans tomato puree 1 leek 1 red onion half a white cabbage 450 g Garfagnana farro (spelt) a glass and a half of extra virgin olive oil 1 slice of thick cut pancetta (bacon) salt and pepper to taste.


Chop all the vegetables and put them in a high and roomy saucepan. Add the oil and let the vegetables soften, adding water if it all gets too dry. In a separate pan boil the beans, after having soaked them in water for about 12 hours. Blend them with a vegetable mill and add this to the vegetables. Fill up the saucepan with a litre of water and about half a spoon of tomato puree. Add the farro , washed and uncooked, the pancetta, and add salt and pepper to taste. Check the cooking of the farro very carefully, tasting it from time to time, mixing all the time to stop any of the ingredients from sticking. The right cooking time should be around 40 minutes.

Olio consigliato

It is very important to make the right choice of oil as a condiment for the farro. Therefore an oil of high intensity of fruitiness is recommended.

Vino suggerito

There are numerous possibilities that go well with a dish such as this. One good suggestion among many could be a Merlot Colline Lucchesi DOC, soft and ready.