I’m making Luccan
farro soup, one of the local specialties I loved (in Ristorante Puccini, across
from the composer’s birth house).
Carrots, celery, onions, garlic, white beans, farro, Parmesan—and in my
version, rosemary, for further cheer.
I’m into hearty
grains and beans for the colder season, and think I’ll add a little kale to the
soup at the end, for added healthy spirits.
It’s smelling good
already.
image: Farro Soup, Italianfoodforever.com
No comments:
Post a Comment