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The
rind of prosciutto, typically discarded when the ham is sliced, is incorporated
into this traditional recipe for an earthy, salty flavor.
- 7 ounces farro
- 1 and 1/2 pounds shelled
borlotti beans (or 4 cans cranberry beans, 8 ounces each)
- 2 ounces prosciutto
rind
- 1/4 cup extra-virgin
olive oil
- 1/2 onion, minced
- 1 stalk celery, minced
- 2 cloves garlic
- 6 sage leaves
- 6 sprigs marjoram
- 1 cup chopped canned
plum tomatoes
- salt
- nutmeg
- cinnamon
- cloves
- black pepper
Rinse the farro and soak
it overnight in cold water to cover. Drain. If you are using fresh beans, place
them in a pot of cold water, bring to a boil, and simmer until tender, about
1 hour; process the beans to a smooth purée in a food processor, and reserve
the cooking liquid. If you are using canned beans, process them with 1 cup of
the juice from the cans (reserve the rest) in a food processor until smooth.
Soak the prosciutto rind
in cold water for 10 minutes; scrape the surface with a paring knife and cut
it lengthwise into thin strips. Heat all but 1 tablespoon of the olive oil in
a deep pot. Add the onion, celery, garlic, sage, marjoram, and prosciutto rind,
and sauté until aromatic and lightly browned. Stir in the tomatoes, salt, a
pinch of freshly grated nutmeg, cinnamon, and cloves, and cook over moderate
heat for 20 minutes.
Pass through a food mill
and return to the pot with the puréed beans and the farro; dilute with a little
of the bean cooking liquid or the juice from the cans, bring to a boil, and
simmer for 40 minutes, or until the farro is cooked through. Add a little of
the bean cooking liquid or juice if the soup becomes too thick. Adjust the salt
and serve hot, drizzled with the remaining olive oil and dusted with freshly
ground black pepper. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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