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Farro with Vegetables

Serves 12 to 16


4 zucchini, cut into 1/4 inch dice

4 potatoes peeled and cut into 1/4 inch dice

1/2 pound green string beans, stemmed and cut into thirds

1/2 pound white or yellow string beans, stemmed and cut into thirds

5 ounces farro, already cooked

2 tablespoons Filippo Berio extra virgin olive oil

1/4 pound pancetta, diced

3 cloves garlic, minced

1 teaspoon or more hot red pepper flakes

Salt and pepper to taste


Place the zucchini, potatoes, string beans in a pot and cover with water. Bring to a boil and add 1 tablespoon of salt. Cook just until the vegetables soften. Drain and transfer the vegetables to a bowl and stir in the farro. Set aside.

In a sauté pan heat 1 tablespoon of the olive oil and add the pancetta; cook until the pancetta softens and begins to brown. Stir in the garlic and red pepper flakes and cook for a couple of minutes. Add the vegetables and farro and mix well to combine; add salt and pepper to taste. Serve immediately.

This recipe is featured on show 2212 – Umbrian Cooking / La Cucina Umbra.


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