Zuppa di Farro e Colatura di Alici
La zuppa di Farro e Colatura di Alici ( farro soup with anchovy extract) is a delicious antipasto we tasted on a recent trip to Cetara, on the Amalfi Coast. In this picturesque village, Ristorante San Pietro is the simple yet elegant restaurant where chef Franco prepares the soup using only the best Colatura produced by IASA (Ittica Alimentare Salerno).
- 1 lb Rustichella whole grain farro
- 4 tbs Extra Virgin Olive Oil (we suggest a grassy oil such as Capezzana)
- 2 tsp Colatura di Alici
- Dried Oregano
Soak the farro for 25 minutes. Drain and place in a pot covering with 2 quart of water. Bring to a boil. Reduce heat and simmer until farro is tender, 30 minutes.
Add the colatura and simmer for approximately 2 minutes. Transfer the soup in a serving bowl.
Serve with a drizzle of extra virgin olive oil and a pinch of dried oregano.
Enjoy the soup warm or room temperature.