Guide to the Agriturismi of the Province of Lucca

Ingredients for 4 people

500 g Garfagnana IGP farro (spelt) • 50 g of organic saffron • 5 spoons of extra virgin olive oil • Parmesan to taste • onion, celery and carrot.

Preparazione

Lightly fry the onion, celery and carrot in already warmed oil, add the washed faro, mix and add about 1 litre of warm water. Carry on cooking for about 20 minutes and tip in the saffron, which has already been dissolved in a cup of warm water, and whisk in some grated Parmesan for another 10 minutes or so, adding a little water if necessary. Sprinkle a few strands of saffron across the serving dish.