Tuesday, February 25, 2020

Florentine Prosciutto Broth (with spinach & farro)

We made a new-to-us soup. It's not much to look at. Honestly, to me, it doesn't look very appetizing. But it's yummy. It's Florentine Prosciutto Soup from the Giada's Italy cookbook which I recently was flipping through once again, looking for inspiration.

It's easy to make. Simmer prosciutto, carrots, celery, shallot, garlic, thyme, and parmesan rind for 45 minutes. Strain. While the broth is simmering, cook the farro in a small saucepan. When the broth and farro are ready, cook some sliced onion in olive oil until golden. Deglaze the pot with marsala. Add broth and farro, bring to a simmer. Add spinach and stir until wilted. Serve.
We made the suggested parmesan crisps, too. They're simply mounds of grated parmesan baked until crispy. I didn't put my crisp in the soup because I didn't want it to get soggy. SP put his in the soup.

This was yummy, quick, and easy. It gave us two dinners for the week. We ate salad on the side, too. Make sure to ask for the prosciutto ends.

Recipe on Food Network here.
Recipe on Giadzy here.

No comments:

Post a Comment