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Winter Farro Soup

serves 4-6 (as a main)

150g Girolomoni organic farro
1 Tbsp extra virgin olive oil (EVO) plus extra for drizzling
150g pancetta , finely diced
1 onion, finely chopped
1 stick of celery, finely chopped
1½ Tbsp dried oregano
½ tsp Spice Trader crushed chilli
1 clove of garlic, finely chopped
2/3 jar Sabato tomato passata
500ml Sabato chicken stock
1 cup of hot water, plus extra for serving
¼ cup Pedro Ximenéz sherry vinegar  
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 Parmigiano Reggiano .

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Sabato


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