Italian
Farro and Broccoli Soup
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola shows how to make a hearty farro and broccoli soup. He starts by washing pearled farro, then boils it in salted water for 20-25 minutes. Meanwhile, he sauté garlic slices in olive oil until golden, then removes them. He lowers heat, adds anchovies and guanciale, crushes them together, adds some farro cooking water to create a creamy base. Then he adds broccoli pieces and increases heat to flavor. Finally, he combines the cooked farro with the broccoli mixture. A healthy and satisfying one-dish meal.
- Difficulty
- medium
Ingredients
7 items- Farro PerlatoPearled farro, no soaking needed
- BroccoliAbout one head, cut into pieces
- Aglione della Valdichiana (o Aglio Comune)Or any large garlic clove, sliced thickly
- Alice sott'OlioAnchovies in oil
- GuancialeCured pork cheek, cut into pieces
- Olive OilExtra virgin olive oil, for cooking
- SaltFor the cooking water
Method
- Wash the pearled farro under running water.
- Bring a pot of salted water to a boil and add the farro. Cook for 20-25 minutes until tender.
- Meanwhile, cut the broccoli into small pieces, separating the florets and slicing the stems thinly.
- In a large pan, heat a drizzle of olive oil. Add thick slices of garlic and sauté until golden brown. Remove the garlic slices and set aside (optional).
- Lower the heat. Add the anchovies and guanciale to the pan and crush them with a wooden spoon until they melt into the oil.
- Add a ladleful of the farro cooking water to create a creamy base (cremetta).
- Add the broccoli pieces, increase the heat, and sauté for a few minutes until the broccoli is tender and well flavored.
- Drain the cooked farro and add it to the pan with the broccoli mixture. Stir well to combine.
- Serve hot, with or without the reserved garlic chips on top.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
