Thursday, February 18, 2010

Bean and farro soup

Eastside Road, February 18, 201—
ANOTHER CLIPPING DINNER, as I think of them — Lindsey clips recipes from magazines and newspapers and squirrels them away somewhere, perhaps to appear only years afterward. I've looked for this one on the Internet, but don't find it: no idea where it came from.

A pound of beans, soaked overnight, then cooked until soft; a cup of farro stirred in, along with 3/4 pound of chopped cabbage; a little minced pancetta sizzled in some olive oil, then a minced onion and some garlic added to that; rosemary; parsley; red pepper flakes; than a can of tomatoes, all added to the beans and farro. Garnish with parsley. Delicious. We finished with a green salad.
Cheap Pinot grigio; Tempranillo, Granja, 2008

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