Wednesday, September 9, 2009

Cold Farro and Bean soup

This recipe is taken from the original Italian in 'la cucina Italiana'. I have translated it and also added links to the ingredients as some may not be very well known. Its a rather unique dish - and very healthy - and easy to make.

cannellini lessati g 100 -
3 1/2 oz cannellini beans (white italian kidney beans)boiled until tender

farro perlato g 30 -

2 cucchiaini di olio extravergine d'oliva -
2 tsp Extra virgin olive oil

limone -
lemon wedges

timo fresco -
fresh thyme

paprica -

sale -

pepe -

Boil the farro in salted water for about 15 mins. farro Perlato takes less time to cook than normal farro.
In the meantime, press the cannellini through a sieve, add a tsp of oil, salt and pepper and a tsp of paprika and a sprig of thyme.( you can always put them in a blender!)
Drain the farro and using a cookie cutter, shape them on to the bottom of a plate.
Add the bean puree, and decorate with the lemon and some more sprigs of thyme and a drizzle of olive oil
Serve at room temperature

Lessate in acqua bollente salata il farro perlato (sarà pronto in circa un quarto d'ora perché ha un tempo di cottura più breve rispetto al farro normale). Nel frattempo, passate al setaccio i cannellini, unite un cucchiaino di olio, un pizzico di sale, uno di pepe, uno di paprica e uno di foglioline di timo. Scolate il farro pressatelo in uno stampino e sformatelo nel piatto, aggiungete il passato di fagioli, completate con tre spicchi di limone pelati a vivo, qualche foglia di timo.e l'altro cucchiaino di olio. Servite la crema a temperatura ambiente.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.