Minestra di farro, and leeks
Instructions
In a pan heat two tablespoons of olive oil and let wither the white part of the leeks, cut into thin slices.
When they took a slight golden color add the farro, then pour in the broth, add salt and cook on low heat for an hour and a half.
Try first to remove from heat because the farro should be absolutely well done.
Pour the soup into a tureen, sprinkle grated cheese and add freshly ground black pepper.
Ingredients and dosing for 4 persons
- 300 g of spelt
- 2 leeks
- 150 cl of broth
- Grated cheese
- 2 tablespoons of olive oil
- Salt
- Black pepper