This recipe has a longer cooking time but it’s worth the wait. Not only is it really tasty, it’s also high in nutritional value.
300 g of whole grain farro or pearled farro (remember that whole grain farro is the richer in fibre content but it must be soaked for 12 hours prior to cooking).
250 g of fresh broad beans
7 tablespoons olive oil (40 g)
0, 3 g Saffron (pistils or powder)
2 tablespoons of grated Parmesan cheese
INGREDIENTS FOR 1 LITRE OF STOCK WITH A DELICATE FLAVOUR
200 g of beef
1 stalk of celery
1 small onion
PREPARING THE STOCK
Bring about 1.5 litres of water to the boil with the beef. When the water starts boiling, a foam will rise to the surface, which you must skim off with a slotted spoon. When the foam stops rising, add the vegetables and some salt and let them cook for about one hour.
While the stock is cooking, put 2.5 litres of water in a pot and when it starts to boil, add the farro and some salt. About halfway through cooking (after 15 minutes), drain the farro but keep back a cup of cooking water.
PREPARING THE CREAM OF BROAD BEANS
Remove the outer shell of the bean, and if you want to get a bright green cream, also remove the outer skin, but I think it is such a shame to waste all that fibre! In a large pot, add 3 tablespoons of olive oil, the beans, a slice of onion, 2 cups of water and some salt. Cover the pot with a lid, and let it cook until the fava beans are soft. Once the fava beans are cooked, season them in a blender with 1-2 medium-sized ladles of the cooking water used for the farro, and blend to a smooth, creamy consistency.
PREPARING THE FARRO
In a sauté pan, heat 30 grams of olive oil along with the grated onion, and once the fragrance starts to emerge, add the farro and stir for about a minute; add a touch of dry white wine and stir until it has evaporated. Gradually add the stock, stirring constantly until it is absorbed. Add the stock 1 cup at a time, allowing the liquid to absorb before adding another cup. It should take about 15 minutes. Halfway through cooking (after about 8 minutes), dissolve the saffron pistils or powder in a little cup of stock, add it to the farro and stir. The farro must look like risotto, so it should be fairly dry. Finally, add 2 tablespoons of Parmesan cheese, drizzle with olive oil and stir. The subtle flavour of the saffron works well with a delicate olive oil.
Spread the fava-bean cream on the bottom of the plates by drawing a circular shape. Put the farro on the cream. I recommend that you avoid mixing the farro with the fava-bean cream, so that you’ll able to distinguish the contrasting flavours of the saffron and the fava beans, without them cancelling each other out.