Pearled means that a thin external layer of bran is removed from the emmer wheat. 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 recipe widely used in the Garfagnana and Lucchesia area.
Pearled Farro Wheat soup from Garfagnana
Fry some chopped onion, carrot and celery in extra virgin olive oil. Add the pearled emmer wheat, 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 pearled emmer wheat. Cook the pearled emmer wheat for approx. 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.
Pearled emmer wheat is ideal for the summer, especially in salads.
- Net weight: 17.6 oz | 500g
- Product of Italy
Ingredient: Pearled Whole Emmer Wheat (Triticum dicoccum)
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