Posts tagged 'soup'
For all who asked after our a big hit soup, here ‘s the year round recipe:
1/4 Grey pumpkin
1 medium potato
1 large onion
1 leek (white part only)
Chicken or Veg stock
Pinch of curry powder
Parmesan to taste
Salt and white pepper. Dice the leek, onion and potato and cook without colour. Peel and dice the pumpkin and add to the other veg, cook gently. Add the curry powder and just enough stock to cover the vegetables. Simmer till they are tender, add the parmesan and blitz till smooth then adjust the seasoning to taste.
Spelt (Triticum spelta syn. T. aestivum spelta), Farro to Italians and Dinkle to Germans, is one of the oldest grains. Actually, there are some slight differences (Farro must be soaked, whereas spelt can be boiled straight off), but we will ignore these for the sake of simplicity. Spelt can be traced back to the Bronze Age, from the area of the Fertile Crescent and the birthplace of western civilization.
Spelt is rich in vitamins and is a strong anti oxidant. It contains phosphorus, sodium, calcium and magnesium. It has a low amino acid content, but contains protein, polyunsaturated fats, iron and mineral salts.
Sown in autumn and cropped in summer in an area ranging between 300 and 1000m altitude, spelt does not require rich soils and is grown without fertilizers and herbicides.
We source our spelt from Garfangnana in the province of Lucca, Italy. The Spelt of Garfangnana has an IGP certification, an Italian certification ensuring it is from the area and conforms to traditional standards.
Cooking with spelt
Spelt comes as a husk or milled. If required, you can put it in a coffee grinder and give it a spin to get it to the preferred consistency.
You can add spelt to most dishes as a substitute for barley or other grains to give you a hearty nutty flavour.
The basics of our farro soup
Onion, celery and a carrot cooked slowly at a low heat in a few tablespoons of olive oil until your onion becomes translucent and everything begins to sweat a little. Don’t brown it or you will need to throw it. While cooking the soffritto, add diced pancetta or guanciale or, if you don’t have either, use some smoked bacon.
Add plum tomatoes and continue slow cooking for a few minutes then add stock. Sometimes you can leave out the stock, especially if you have used guanciale, and just add water or half a stock cube.
When everything is mixed up nicely and on a slow bubble, add in the spelt and cook slowly with a sprig of thyme or rosemary, or a bit of both, and a couple of bay leaves. Season.
Stir often and check it is not sticking to the bottom of the pot.
Serve with pecorino cheese and a splash of cold olive oil.
Some people might like it with a bit of chilli oil, or Olio Santo (Holy Oil) as my dad calls it.