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Brigitte Hafner: Farro, potato and pancetta soup

You'll need

250 gm farro perlato 80 ml (1/3 cup) extra-virgin olive oil 20 gm butter, coarsely chopped 150 gm piece flat, mild pancetta, thinly sliced 1 large onion, thinly sliced 2 garlic cloves, thinly sliced 2.5 litres (10 cups) chicken stock ½ tsp dried chilli flakes, or to taste 800 gm waxy potatoes, such as Nicola, thinly sliced 1 bunch cavolo nero, trimmed, coarsely torn 2 tbsp coarsely chopped flat-leaf parsley, plus extra to serve To serve: finely grated parmesan


  • 01
  • Place farro perlato in a large bowl, cover generously with cold water, soakfor 2 hours, then drain.
  • 02
  • Heat oil and butter in a large saucepan over medium heat until foaming, add pancetta, onion and garlic, sauté until soft and golden (8-10 minutes). Add chicken stock, chilli flakes and farro, season to taste, bring to the boil, stir occasionally for 45 minutes. Add potato, cook until potato and farro are tender (25-30 minutes). Add cavolo nero and parsley, stir until cavolo nero is just tender (4-5 minutes). Serve immediately drizzled with extra-virgin olive oil, scattered with grated parmesan and extra parsley if desired.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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