L'Italo-Americano

GIOVEDÌ 13 NOVEMBRE 2014 www.italoamericano.com 13 L'Italo-Americano ITALIAN SECTION | Cold weather stalwarts, farro, aromatic vegetables, cannellini b e a n s , a n d b u t t e r n u t s q u a s h come together to make zuppa di farro (farro soup), a soup so rich and thick it could well be called a stew. The backbone of this dish is farro (Triticum dicoc- cum.) With a history that can be t r a c e d t o m a n k i n d ' s e a r l i e s t attempts to cultivate cereal, farro has nourished the Italian people for thousands of years, and is one of the darlings of the cur- rent-day food world. This zuppa has its origins in pastoral Abruzzo, and here I have used Rustichella d'Abruzzo farro. This is eating local at its very best where a late spring harvest yields some of the finest o f t h i s h o n e y - h u e d g r a i n , a variety known as farro vesti- no. Scores of brands are availa- ble to today's cooks, milled to e a c h c o m p a n y ' s u n i q u e standard. The refining process, known as "pearling", polishes away varying amounts of the o u t e r h u s k a n d b r a n . W h i l e p e a r l i n g s h a v e s t h e c o o k i n g time, with it comes a loss, to one degree or another, of valuable nutrients. A delightful harmony is achieved by Gianluigi Peduzzi of Rustichella d'Abruzzo, whose farro is semi-perlato, or semi- pearled. Grown in the shadow of the region's highest peak, the majestic Gran Sasso, this farro cooks up quickly while retaining much of its nutrient value and a pleasing chew. This toothsome grain is a perfect match for this rustic, hearty dish. This zuppa comes with a sur- prise finish. A meltingly deli- c i o u s r i n d o f P a r m i g i a n o - Reggiano sits at the bottom of each bowl. Kitchen wisdom dic- tates: do not ever toss the rinds out. Rather, wrap them tightly in plastic and stow them in the freezer, saving them to add to hearty soups like this. Bathed in the hot zuppa, the tough rind is t r a n s f o r m e d . C h e w y a n d creamy, and bursting with the buttery, nutty essence of Italy's greatest cheese, it is better than the prize in a box of Cracker Jack. Rustichella d'Abruzzo Whole F a r r o i s a v a i l a b l e a t MarketHallFoods.com Zuppa di Farro con Zucca Farro Soup with Squash serves 6 ·1 cup Rustichella d'Abruzzo Whole Farro ·1½ -2 pounds butternut squa- sh, cut in 1-inch chunks ·2 ribs celery, cut into ¼-inch dice ·2 large carrots, cut into ¼- inch dice ·2-3 shallots, very thinly sli- ced (about ¾ cup) ·1 28-ounce can of tomatoes, chopped or crushed ·¼ cup Italian parsley, rou- ghly chopped ·1 sprig of rosemary, about 4 inches in length ·3-4 cups of unsalted brodo di pollo (chicken broth) ·½ cup dried cannellini beans OR 1 15 oz. can, well rinsed and drained ·1 bay leaf ·Peperoncino flakes ·Fine sea salt ·Black pepper ·Extra virgin olive oil · R i n d s o f P a r m i g i a n o - Reggiano Grated Parmigiano-Reggiano If using dried beans: place the b e a n s i n a m e d i u m b o w l a n d c o v e r w i t h 3 i n c h e s o f c l e a r w a t e r . C o v e r a n d s o a k overnight. The next day, drain the beans, and place them in a 4- quart saucepan, covering with 3 inches of water. Add 1 bay leaf and 2 tablespoons of extra virgin o l i v e o i l , a n d b r i n g t o a boil. Reduce the heat to a sim- mer. Cook, partially covered, until tender, but not open, about 45 minutes to 1 hour, depending on the age of the beans. Drain, d i s c a r d b a y l e a f , a n d s e t t h e beans aside. If using canned beans: place the beans in a colander. Rinse well, and set aside. While the cannellini beans cook, place the farro in a colan- der and rinse. Transfer the farro t o a m e d i u m b o w l a n d c o v e r w i t h 2 i n c h e s o f c o l d water. Soak 20 minutes. Drain and transfer to a 4-quart sauce- p a n , a d d i n g 6 c u p s o f c o l d water. Cover and bring to a rol- ling boil. Remove the lid, and add ¼ teaspoon of sea salt. Stir, Zuppa di Farro - Rustic and Hearty ADRI BARR CROCETTI and reduce to a simmer. Cook, uncovered, stirring occasionally, until the farro is barely tender, about 20 minutes. The farro will finish cooking in the zuppa. M e a n w h i l e , p o u r 3 t a b l e - spoons of extra virgin olive oil into a low, 6-quart heavy bottom Dutch oven, and heat over a medium flame. Add the squash, celery, carrot, shallots, and ½ teaspoon of sea salt, tossing to coat. Cook, stirring occasional- ly, until the vegetables soften and take on a translucent, shiny appearance, about 12 minutes, being careful not to brown the shallots. Add the tomatoes and their juices, a pinch of peperoncino flakes, chopped parsley, rose- mary sprig, and 3 cups of brodo di pollo. Simmer until the vege- tables are very soft, another 10 to 15 minutes. Remove and discard the rosemary sprig, lea- ving any rosemary needles that have dropped from the stem in the pot. Use an immersion blen- der or food mill to puree about half of the mixture. A d d t h e c o o k e d b e a n s , cooked farro, and ½ teaspoon each of fine sea salt and freshly ground black pepper. Simmer a f u r t h e r 1 0 m i n u t e s . T a s t e , adding additional seasonings as desired. If the zuppa is too thick for your taste, add up to 1 cup of brodo di pollo. Place a Parmigiano rind in t h e b o t t o m o f e a c h s e r v i n g bowl, and ladle the steaming zuppa over. Top with grated Parmigiano, and serve. Cook's Note: cooking times v a r y b e t w e e n b r a n d s o f farro. Follow package direc- tions, but remember to under- cook the farro prior to adding it to the zuppa. Q u e s t i o n s ? E m a i l m e a t adri@AdriBarrCrocetti.com or visit AdriBarrCrocetti.com Farro soup with squash

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