Cuccia- Sicilian soup made with farro?
Gran Minestrone From Giglio
Is this close I have a few others
1 medium carrot , scraped
2 large celery stalks
2 cloves of garlic, peeled
4 oz Savoy cabbage leaves, cleaned
8 oz skinned dried fava beans
8 oz farro
4 tablespoons olive oil
8 oz drained canned tomatoes
3 1/2 quarts chicken stock
Salt and fresh pepper
6 to 8 teaspoons EVO
1 cup toasted crostini
Finely chop carrot, celery , garlic.Cut cabbage into thin strips and soak in cold water.Meanwhile soak farro and fava beans together in cold water for 20 minutes. Overnight is best.Place a stockpot wit oil over medium heat .When oil is warm add the chopped ingredients and saute for 5 minutes. Stirring constantly.
Cut tomatoes add to pot . Drain cabbage add it to the pot and mix well.
Drain Farro and fava add them to the stock potalong with the stck and simmer for 1 1/12 hour until the farro and fava beans are tender. Salt and Pepper to taste
Let soup rest for 10 minutes. Place soup into bowls and add a teaspoon of oil and sprinkle crostini.
There are many recipes available online. I've noticed the recipes vary from region to region. Do a search on "Zuppa di Farro" or "Spelt soup" and see what you get. Here's just one example. HTH. http://www.italianfoodforever.com/iff/news.asp?id=424
Is there any one ingredient you're looking for? As I mentioned before, the recipes seem to vary from sweet to savory. Here's another: http://www.cimorelli.com/pie/mangia/c...