Chefs' Recipes

Farro, potato and pancetta soup

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

Brigitte Hafner: Farro, potato and pancetta soup

Ben Dearnley
1H 30M
1H 45M

“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.”




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.

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