Farro soup with porcini, speck and chestnuts

    (1)
    1 hour 30 min

    A truly Italian autumn soup made of farro (aka pearl spelt), porcini mushrooms and chestnuts. It also calls for speck, a cured meat typical of Alto Adige and Austria. But you can easily replace it with prosciutto or bacon if you can't find it.


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    Ingredients
    Serves: 4 

    • 160g farro
    • 500ml vegetable stock
    • extra virgin olive oil, as needed
    • 1 clove garlic
    • 2 fresh sage leaves
    • 50g speck, sliced in short strips
    • 400g fresh porcini mushrooms, cubed
    • 200g cooked chestnuts, chopped
    • 1 tablespoon tomato passata
    • salt and pepper, to taste
    • 1 sprig fresh parsley, finely chopped

    Method
    Prep:15min  ›  Cook:45min  ›  Extra time:30min soaking  ›  Ready in:1hr30min 

    1. Cook the farro: soak the farro in water for 30 minutes. Rinse, drain and place in a saucepan. Cover generously with fresh water, then bring to the boil. Reduce heat to a simmer and cook till tender, about 45 minutes. (If using precooked farro, follow instructions on the package.) Drain and set the farro aside.
    2. Warm up the stock in a large saucepan.
    3. In a large saucepan, heat 2 tablespoons of extra virgin olive oil, then add the garlic, fresh sage and half of the speck. Sautè for a few minutes, then add the porcini mushrooms and cook for 5 minutes, stirring often. Remove garlic and sage and stir in the chestnuts. Cook for 5 minutes.
    4. Add the passata to the pan and 4 to 5 ladlefuls of vegetable stock. Cook for 20 minutes. Season with salt and pepper, add the farro and cook on low heat 20 minutes longer. The soup should gently simmer; if too thick, add some hot water.
    5. In a small pan, fry the remaining speck in a drizzle of oil until crispy.
    6. Once ready, distribute the soup between 4 bowls, add remaining speck and sprinkle with fresh parsley. Drizzle with more extra virgin olive oil and serve.

    Porcini

    To clean porcini do not wash with water. With a small knife cut off the dirty bottom; then take off any remaining dirt with a vegetable brush or a dump cloth. If fresh are not available, using 20 to 30g of dried porcini. Soak in warm water for 10 minutes, then squeeze off water and pass through a sieve. Use some of the water for cooking the soup.

    Homemade stock

    Make your own vegetable stock: In 600ml of water, cook 1 carrot, 2 celery sticks and 1 onion. Simmer for about 20 minutes.

    See it on my blog

    Lacucinadinadia.it (in Italian and English)

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