Semi pearled means that a thin external layer of bran is removed from the farro. It is cooked in 25/30 minutes without being soaked and it does not need to be washed if it is clean. One can follow the traditional recipes widely used in the Garfagnana and Lucchesia area. The semi-pearled Farro is ideal for the summer, especially in salads.
Serni Pearled Farro soup frorn Garfagnana
Fry some chopped onion, carrot and celery in extra virgin olive oil. Add the Farro, allowing 50/60 grams per person. If you like you can add a splash of red wine and add some peeled tomatoes or tomato base, legumes and vegetables in season. Prepare a good broth, not too salty, in a quantity that is approximately 2/3 times the Farro used. Cook the farro for approx. 25/30 minutes adding the broth gradually just like the preparation for a risotto. Before finishing the cooking you can pulse a part of the soup to from a thickening cream.