granetti di farro with tondino beans and chanterelle mushrooms
INGREDIENTS
(for 4 people)
- 150g Yellow pumpkin
- 100g Tondino beans
- 50g Carrots
- 50g Celery
- 50g Leek
- 50g Shallot
- 100g Pendolino cherry tomatoes
- 100g Spelt flour
- 200g Soft wheat flour
- Chanterelle mushrooms
- Basil, rosemary, pepper, chili, garlic
METHOD
- Mix and spread the flours on the table, let drops of water fall with your fingers, sift the flour and the granetti will remain on the sieve. Repeat the operation several times until you reach the required amount.
- Dice the vegetables (carrots, celery and pumpkin), add the previously soaked beans and put them to boil in cold water in a pot for about 1 hour, skimming off any foam that forms at the start.
- In a pan make a soffritto with leek and shallot, then add tomato, chili, basil and pepper, and combine everything with the vegetables.
- Continue cooking the soup for at least 20 minutes.
- When ready, add the granetti to the soup and cook them for 5 minutes.
- Serve with a generous grating of Pecorino cheese, chopped chives and a drizzle of olive oil.