Farro soup with vegetables, guanciale and christmas broccoli

Farro soup with vegetables, guanciale and christmas broccoli
chef

Giovanni Pace

Menù Ingredients Menù Ingredients

200 g. Dadolata di verdure - Brunoise of vegetables - BS0K

60 g. Grancrema al Parmigiano Reggiano D.O.P. - Grancrema cheese sauce with Parmigiano Reggiano PDO - KH1

60 g. Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5

800 g. Zuppa di farro - Spelt Soup - ZR1

Other Ingredients

q.s. Garlic

150 g. Christmas broccoli

120 g. Guanciale

Serve 6

Carefully wash the christmas broccoli and chop them. In a saucepan, with some extra virgin olive oil and garlic sauté the diced guanciale and the  broccoli for a few minutes. Then incorporate the farro soup, the diced vegetables and cover with 400 g. of water. Bring the soup to a boil, then mix in the Parmigiano sauce and serve.

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Discover the Menù products in this recipe:

Grancrema al Parmigiano Reggiano D.O.P. - Grancrema cheese sauce with Parmigiano Reggiano PDO
Gluten-free

Grancrema al Parmigiano Reggiano D.O.P. - Grancrema cheese sauce with Parmigiano Reggiano PDO

Cheese Spreads
Dadolata di verdure - Brunoise of vegetables
Gluten-free

Dadolata di verdure - Brunoise of vegetables

Cooking Bases
Olio extravergine di oliva - Extra-Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra-Virgin Olive Oil

Oil
Zuppa di farro - Spelt Soup

Zuppa di farro - Spelt Soup

Soups

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