The mesciua
INGREDIENTS:
300gr. of ceci
300gr. of beans cannellini
150gr. of grain of farro.
olive oil.
pepper.
Instructions:
Wash beans ceci and farro; soak overnight in separate pots.
Keep beans and ceci in separate pots and simmer each in 4 cups of water for about an hour (until tender). When are finished, simmer farro with 4 cups of water for 15 minutes. Add beans and ceci (with their water) to farro. Add salt and pepper, then simmer for 10 more minutes. Remove from the heat and stir in Parmigiano-Reggiano and extra virgin olive oil. Serve hot.
Serves 4 to 5.
This simple Ligurian soup is typically made in the winter with the remnants of the fall harvest.
CLAMS AND FARRO SOUP
1 lb. fresh or tinned tomatoes (about 1/2Kg).
20 leaves of rocket or lettuce
3 shallots.
1 Pint (1/2 lt)white stock or 1/2 pint milk and 1/2 pint water.
1 oz. butter or margarine.
Pepper and salt.
1 lb. clams or similar small shellfish from the rocks
2 lumps sugar.
150 gr of farro grains
Put the rocket leaves, the butter, and shallots cut up into a saucepan and let them simmer slowly for 5 minutes, stirring carefully. Add the tomato and boil together for about 20 minutes. Rub through a sieve and put back into saucepan (optional).Add the stock and clams. Bring to the boil.Then add pepper salt and the lumps of sugar and simmer for five minutes
In another saucepan boil farro in vegetable broth than remove the broth and add boiled farro grains to the soup
tocco
(sugo di carne per pansotti corzetti etc...)
ricetta falsa (15 minuti invece di 3 ore)
2 scatole di carne Simmenthal + 1 dado per soffritto + 2 cuchiai di granulare per brodo vegetale +2 bicchieri di vino rosso + conserva pomodorro in pasta
A-sciogliere il dado soffriggendolo nell'olio
B-aggiungere le 2 scatole di Simmenthal
C-annegare il tutto nel vino sfaldando la carne mentre il composto si scalda (non portare a ebollizzione)
D-aggiungere e sciogliere il granulare di brodo
vegetale e un poco di conserva di pomodoro per colorare di rosso
il composto finale deve essere semifluido con la carne a filamenti riconoscibili