A classic autumn dish that sums if ‘the territory of the Province of Lucca and the whole health of a dish tasty and balanced: the farro from Garfagnana, the beans from the plain of Lucca, the oil from the Versilia.
What yoy need
500 g of beans already soaked,
120 g spelled already soaked,
2 cloves of garlic,
1 sprig of rosemary,
1 sprig of thyme,
EVO oil,
salt and pepper,
90 g Bacon
How to make
Mince together the Bacon, the leaves of rosemary and thyme. Fry the mince in a saucepan with 3 tablespoons of oil. When browned, add one liter of broth and beans; cover and cook over a moderate heat. In another saucepan, boil the farro. Once in the past cooking the beans to a blender along with their liquid. Put the past in the pot, add the farro. Cook for a few minutes. Add salt and pepper, and serve Serve with a nice round of extra virgin olive oil
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