Grandmother’s tasty Farro
400g Bartolini pearl farro
1 small onion
1 steak of celery
200g peeled tomatoes
100g Pecorino cheese
4 spoons of Bartolini extra virgin olive oil
In a pan, leave the chopped onion and celery to fry slowly with the extra virgin olive oil on a low heat.
Dice the ham and add it to the pan, continuing cooking for few minutes.
Dice also the potatoes and mix them with the peeled tomatoes.
As soon as the tomatoes have thickened, add a glass of hot water and heat to boiling.
Add farro, blending often, and add from time to time a little bit of hot salted water and leave it to cook for around 20 minutes.
Season with salt and pepper and serve it up with some Pecorino cheese and a drizzle of extra virgin olive oil.