With fiocchetti from farro either you love them or…Try them as a side dish!
Boil them in plenty of salted water, drain when they’re very al dente and dress them immediately with extra virgin olive oil and basil leaves. Then make a main dish of meat or fish, as you like, and some vegetables or legumes and bring everything to the table with a little bowl of fiocchetti and basil. You can make a game of tasting them together.
If you’d rather stick to a classic preparation, follow a recipe for minestrone and add the fiocchetti 4 or 5 minutes before the cooking ends. Sprinkle the soup with grated Parmigiano and serve hot or cold.
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Cooking Time
4/5 min. |
Weight
500g |
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