It's raining today, and we are all thankful. The air smells green and sexy. Heady notes of wet grass, rich earth and moss emerge from the ground. Shoulders suddenly drop, smiles return to flushed faces, and blankets are taken out of camphor-lined brown paper bundles from the back of the closet.
Tonight I will take care of the cambio di stagione, the season's clothes change from summer linen, cotton and pastels to an autumnal palette, heavier textures, scarves and rain gear. Mr E has begun preschool, and the novelty has brought a wave of excitement to us all.
Tomorrow morning, taking advantage of the last days off before the beginning of a new job, I will make a quick trip to the market where my mushroom guy will surely be selling his foraged goods from nearby forests and damp woodland undergrowth. I will stock up on pumpkin, cabbage, beautiful golden grapes, the last figs, lovely tangerines and buy fragrant bread and juicy steaks for dinner.
Tonight I will take care of the cambio di stagione, the season's clothes change from summer linen, cotton and pastels to an autumnal palette, heavier textures, scarves and rain gear. Mr E has begun preschool, and the novelty has brought a wave of excitement to us all.
Tomorrow morning, taking advantage of the last days off before the beginning of a new job, I will make a quick trip to the market where my mushroom guy will surely be selling his foraged goods from nearby forests and damp woodland undergrowth. I will stock up on pumpkin, cabbage, beautiful golden grapes, the last figs, lovely tangerines and buy fragrant bread and juicy steaks for dinner.
And if the showers and chilly wind keep up, I will be making some soup too.
Zuppa di Farro
Farro is a type of wheat grown in cold, inhospitable mountain areas. The small oblong kernel is used for soups, either shelled or unshelled (which is commonly called spelt) or for salad. Many regional varieties of zuppa di farro exist, this is my family’s recipe. A healthy and restorative treat to be eaten slowly and in silence while the autunno wind plays with fallen leaves outside the window.
200 g (1 cup) shelled farro
400 g (2 cups) boiled borlotti beans
1 white onion, minced
1 garlic clove, minced
1 celery rib, trimmed and left whole
1 carrot, peeled and left whole
Extra virgin olive oil
Salt and pepper to taste
Rinse the farro several times in fresh water and set aside.
Boil the dried beans with the celery, onion, carrot and garlic for an hour, there is no need for a pre-soak. Spoon out 2 tablespoons of beans and set them aside for later.
Whir the rest of the bean soup with its cooking water in the blender until smooth and creamy. Transfer to a stewpot and add the washed farro, and simmer gently for 45 minutes, stirring often and being extra careful that it doesn't stick.
Add the 2 saved tablespoons of beans to the pot, and season to taste. Serve drizzled with raw olive oil in large steaming bowls.
Wine? Bardolino!
Image courtesy of aniceecannella
400 g (2 cups) boiled borlotti beans
1 white onion, minced
1 garlic clove, minced
1 celery rib, trimmed and left whole
1 carrot, peeled and left whole
Extra virgin olive oil
Salt and pepper to taste
Rinse the farro several times in fresh water and set aside.
Boil the dried beans with the celery, onion, carrot and garlic for an hour, there is no need for a pre-soak. Spoon out 2 tablespoons of beans and set them aside for later.
Whir the rest of the bean soup with its cooking water in the blender until smooth and creamy. Transfer to a stewpot and add the washed farro, and simmer gently for 45 minutes, stirring often and being extra careful that it doesn't stick.
Add the 2 saved tablespoons of beans to the pot, and season to taste. Serve drizzled with raw olive oil in large steaming bowls.
Wine? Bardolino!
Image courtesy of aniceecannella