Winter Farro Soup
serves 4-6 (as a main)
1 Tbsp (EVO) plus extra for drizzling
150g , finely diced
1 onion, finely chopped
1 stick of celery, finely chopped
1½ Tbsp dried oregano
1 clove of garlic, finely chopped
1 cup of hot water, plus extra for serving
Sea salt and freshly ground black pepper, to taste
Soak farro in cold water for 15 minutes. Drain. Set aside.
Heat EVO in a pan and sauté pancetta until crispy. Remove with a slotted spoon and set aside, leaving the cooking juices in the pan. Immediately add the onion and celery and sauté until translucent. Add oregano, chilli and garlic and stir for 1 minute. Add passata, chicken stock and water. Bring to the boil then simmer for 15 minutes. Add farro and simmer for a further 15 minutes. Add the pancetta and sherry. Simmer for 5 minutes. Season to taste.
Serve hot, drizzled with some extra virgin olive oil and shavings of .
Available in store only$59.00 $47.20per kg
Available in store only
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