Farro soup with vegetables, guanciale and christmas broccoli

chef

Giovanni Pace

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.

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.