Name: Farro, potato and pancetta soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 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

Farro, potato and pancetta soup

Australian Gourmet Traveller recipe for farro, potato and pancetta soup by Brigitte Hafner.

Serves 6

Prep

15M

Cook

1H 30M

Total

1H 45M

Skip to Recipe

“Farro is an ancient, beautiful variety of wheat the Italians are fond of. It is available from select delicatessens, or you could substitute pearl barley.”

Ingredients

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

Method

Main

1.Place farro perlato in a large bowl, cover generously with cold water, soakfor 2 hours, then drain.

2.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.

Brigitte Hafner

Styling by Emma Knowles

Styling by Kirsten Bookallil

Ingredients

Method

Main

Related stories