Extra time:30min ›
- Soak the farro in water for 30 minutes. Rinse, drain and place in a saucepan. Cover generously with fresh water, then bring to the boil. Reduce heat to a simmer and cook until tender, about 45 minutes. (If using precooked farro, follow instructions on the package.) Drain and set the farro aside.
- Warm up the stock in a large saucepan.
- In a large saucepan, heat 2 tablespoons of extra virgin olive oil, then add the garlic, fresh sage and half of the speck. Sautè for a few minutes, then add the porcini mushrooms and cook for 5 minutes, stirring often. Remove garlic and sage and stir in the chestnuts. Cook for 5 minutes.
- Add the passata to the pan and 4 to 5 ladlefuls of vegetable stock. Cook for 20 minutes. Season with salt and pepper, add the farro and cook on low heat 20 minutes longer. The soup should gently simmer; if too thick, add some hot water.
- In a small pan, fry the remaining speck in a drizzle of oil until crispy.
- Once ready, distribute the soup between 4 bowls, add remaining speck and sprinkle with fresh parsley. Drizzle with more extra virgin olive oil and serve.
To clean porcini do not wash with water. With a small knife cut off the dirty bottom, then take off any remaining dirt with a vegetable brush or a dump cloth. If fresh are not available, using 20 to 30g of dried porcini. Soak in warm water for 10 minutes, then squeeze off water and pass through a sieve. Use some of the water for cooking the soup.
Make your own vegetable stock, in 600ml of water, cook 1 carrot, 2 celery sticks and 1 onion. Simmer for about 20 minutes.