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Tuscan cuisine

A Warm Welcome Home – My Return to Tuscany
Tuscan Farro and Bean Soup

June 10, 2016 By Deborah Dal Fovo 7 Comments

It was almost midnight when the loud ping of my cell phone announced a message had arrived on WhatsApp. Must be from Italy, I thought, since all my friends here in California were probably asleep. I clicked open the phone, unprepared for the emotional surprise it held. “Gallena vi aspetta!” read the exclamation beneath a photo, “Gallena awaits you!” Those three little words and the image on that tiny screen seemed larger than life and triggered an unexpected wave of nostalgia to wash over me as hot tears flooded my eyes. There it was — Gallena — my Tuscan home-away-from-home and the place I longed to return to for so many years. It was waiting for me!

Gallena-country-house-in-Tuscany

“Gallena vi aspetta!”

I studied the house in the photo like it was the face of a dear old friend — feature by familiar feature. It was just as beautiful as I remembered. The petite yet sturdy country house built a century ago of unique blush-colored stones seemed to glow in the sunlight. Its rosy hue was accentuated by forest green shutters adorning the facade and an opulent spray of flowering jasmine that framed the entrance in a regal archway. Like the well-calculated perspective of a Renaissance painting, the photo drew me in. When I noticed the open door that beckoned me inside with a warm, welcoming gesture, my heart did a little flip. I felt back home already.

The message was my friend Maria Pia’s way of making me feel good about my upcoming trip to Italy. I’d mentioned my fear to her about going back after being away for so long from the place I left my heart, lost my marriage and desperately missed every day. The photo was her way of saying “it’ll be all right…just come back.”

Gallena-Tuscany

Italy had been my home for decades and the literal backdrop to my life story — and Gallena was a big part of that story. Gallena is a large rural estate owned by Maria Pia’s husband Gianni’s family located in the lush, green hills of Camaiore — a tiny town in Tuscany near Lucca perched high above the pristine beaches of the Versilia coast. The homes that dot the private hillside property belong to Gianni’s siblings and cousins. It’s where they gather on weekends to escape hectic city lives and a sacred place for quality time with family and invited friends. I am one of those lucky friends though they treat me like famiglia. Over the decades, my husband, children and I spent many idyllic summers, holidays and weekends there and, while I know many of the other houses inside and out, the home I know best is Maria Pia and Gianni’s. So many magical memories were made there and now I would return after endless days, months and years of waiting…wanting.

Once my daughter and I finally arrived in Italy, the car ride down to Tuscany from Milan was so full of chatter and catching up with our Italian friends that I barely noticed we’d arrived at Gallena until we were at the gate. The Range Rover barreled up the hill in twists and turns along the narrow country road, cutting through thick woods that blanketed the property. My heart raced in anticipation as we zig-zagged up the steep hill, each familiar curve bringing me closer to the house. “Would it still be the same?”, I asked myself then prayed “I hope so.” The tires growled on the gravel road as Maria Pia floored the accelerator to round the last hairpin turn before the house came into view in the distance. At last!

deborah-dal-fovo-tuscan-kitchen-door

I didn’t need to walk through the door to know what was inside. I knew every detail by heart, especially the kitchen. Even blindfolded, I could walk in and cook a decent meal. A simple country cucina, it was the perfect mix of rustic, artsy and functional with everything needed to cook for a large crowd — and we were always a large crowd. Once inside I saw that everything was as I remembered. The familiar brushed aluminum collage of pots and pans hung, without rhyme or reason, like an abstract painting from a periwinkle blue frame nailed to the stucco wall. The white marble countertop from neighboring Carrara that was lovingly etched from decades of daily use. And the piece de resistance — a vintage wooden laundry ironing station — stood proudly in the middle of the room serving as the central workstation and center-of-life around which everything in the house seemed to happen.

deborah-dal-fovo-in-tuscan-kitchen

The antique kitchen objects that embellished the walls gave the cucina its quirky, age-old character but were useful as well. Salt was pinched from porcelain spice drawers near the stove and Italian Moka coffeemakers stood ready to use on the hand-carved wooden drying rack. Although the kitchen wasn’t fancy and didn’t have the professional chef tools I use in the U.S., it was heaven to me — and just the inspiration I needed to make authentic Tuscan food again. I couldn’t wait to start cooking!

Dish-drying-rack-and-spice-drawers

The opportunity came when my friends went to Milan for work and I stayed behind with our now-teenage children and played mamma to a group of delightful bravi ragazzi for the week. When everyone was headed back for the weekend, I wanted to prepare dinner to welcome them home. At the time, Italy was experiencing a record heat wave with temperatures in the high 90’s, so I hadn’t a clue what to make that was home-cooked and nurturing yet could be eaten warm or at room temperature…until I saw some freshly shelled Borlotti, or cranberry beans, at the local market. Perfetto, I thought, just perfect. With their distinctive ivory color and bright fuchsia marbling, borlotti are the crowns jewels of Italian legumes and have a short window of harvest time to take advantage of. In California I rarely, if ever, find these beans fresh and usually have to use the dried variety, so I was excited to cook with them again and knew just what to make. I would prepare the iconic, local farro and bean soup called Gran Farro della Garfagnana in the afternoon that we could eat at room temperature that evening to temper the heat of the setting sun.

borlotti-beans-and-rosemary

In addition to the beans, I picked some fresh rosemary from the evergreen shrubs growing outside the kitchen door but needed another important item for this dish. Rummaging through the drawers of an antique grocery store cabinet that served as the kitchen pantry, I found just what I was looking for — farro. Known as emmer wheat in English, farro is an ancient grain grown in the nearby Garfagnana mountains high above the town of Lucca and is appropriately the star ingredient of this eponymous soup.

kitchen-cupboard-and-baskets

An exquisite grain used in lieu of rice in many Tuscan dishes, farro is an ancient strain of hard wheat with an easily recognizable oblong shape, sandy color and distinctive crease down the center. It has a pleasant nutty flavor and chewy texture and is rich in nutrients and fiber. In fact, it is said that Roman soldiers were fed a solid diet of farro to give them the strength needed to conquer the world. That’s quite a grain in my opinion!

rustic-bread-and-farro

I grabbed a big pot off the wall and started the soup by making a classic soffritto — the savory base used in many Italian soups, stews and sauces — by sautéing the holy trinity of chopped onions/carrots/celery in plenty of extra virgin olive oil that was pressed the previous autumn from olives grown on the property. Oh, how I missed living in Tuscany! There was never a lack of gorgeous green olive oil at my disposal. Next, I crushed a few whole garlic cloves with the palm of my hand and tossed them into the pot. This is when tradition normally dictates the addition of chopped pancetta, but there was none in sight so I sprinkled in extra chopped rosemary and sage, which are Tuscan cuisine’s signature herbs. Lastly, I added a pinch of peperoncino chili pepper plucked from the dried bouquet hanging decoratively on the wall and deglazed everything with a big splash of local white wine.

pans-on-wall

The soup had an amazing aroma even before I added chopped summer tomatoes that were so ripe you could smell the sunshine. Once the tomatoes cooked down, in went the fresh beans with a couple liters of water to cook at barely a simmer. After almost an hour, when the beans were tender and creamy, I scooped out about three-quarters worth and pureed them back into the pot using an old-fashioned food mill. I seasoned the soup with plenty of sea salt and freshly ground pepper then added the farro (using the perlato, or polished variety, that takes less time to cook) along with some diced potatoes, and simmered everything for another 20 minutes until the farro was al dente. Even in blistering heat wave temperatures, I was feeling incredibly happy to be in my Tuscan kitchen again!

It was then that I realized something else happened while I was cooking. As I stood stirring the soup, something stirred inside me. Maybe it was the intense heat or the heady fragrances filling my head, but suddenly the past didn’t matter anymore. All the sadness, fear, and hurt I was feeling had melted away — like the tomatoes in the soup. The only thing that really mattered to me now was that I was back in Italy again with my friends. Everything would be all right after all.

kitchen-shelves-and-peperoncino-bouquet

“Che bella zuppa!” Maria Pia exclaimed, “what a beautiful soup” as we poured ladles of it into shallow bowls to cool before dinner. Once everyone arrived and was tucked in around the dinner table, the sun did a graceful dive into the horizon casting a loving glow across our plates and a balmy evening breeze drifted in through open doors creating the perfect atmosphere for a reunion dinner. “Cin cin” we simultaneously chimed, raising our wine glasses in unison. “Buon appetito and welcome back Deborah. We missed you,” Maria Pia said, smiling knowingly at me across the table. This was the long-awaited moment I dreamed of and it truly was…a warm welcome home.

Tuscan-Farro-and-Bean-Soup

TUSCAN FARRO AND BEAN SOUP
Gran Farro della Garfagnana

Created by Deborah Dal Fovo on June 1, 2016

Tuscan Farro and Bean Soup - this iconic Tuscan soup hails from the area of Lucca in Tuscany is hearty, nutritious and so delicious! Copyright 2016 Deborah Dal Fovo. All rights reserved. This is my recipe using dried Borlotti beans so you can make this soup all year long. If you’re lucky enough to find fresh cranberry beans during the summer months, skip soaking and precooking beans and use the cooking procedure described in my post. See note below.

  • Prep Time: 20m
  • Cook Time: 2h
  • Yield: Serves 6 to 8

Ingredients

For the beans:

  • 2 cups /350g dried Borlotti (cranberry) beans or 1 1/2 pounds/680g shelled fresh cranberry beans (see note below)
  • 2½ quarts/2.5 liters cold water, plus more to soak dried beans if using
  • 4 large garlic cloves, crushed and peeled (omit if using fresh beans)
  • Sprig of fresh fresh sage (omit if using fresh beans)

For the soup:

  • 1/2 cup /125ml extra virgin olive oil, plus more to garnish
  • 1 red onion, finely chopped
  • 1 yellow onion, finely chopped
  • 1 leek (white part only), finely sliced and rinsed under cold water
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, trimmed and finely chopped
  • 2 large garlic cloves, lightly crushed then peeled
  • 4 ounces /115g pancetta, finely chopped (optional)
  • 1 teaspoon fresh rosemary leaves, finely minced
  • 4 fresh sage leaves, finely minced
  • Pinch of chili pepper flakes or chopped peperoncino
  • ½ cup/125ml dry white wine (optional)
  • 4 tablespoons tomato paste or 1/2 cup/125ml dense plum tomato puree
  • 2 medium yukon gold potatoes, peeled and cut into small dice
  • 1½ cups/260g farro perlato, preferably from Garfagnana
  • Kosher or sea salt
  • Freshly ground black pepper

Instructions

  1. Sort through the dried beans to eliminate any small stones or debris then place them in a large bowl and cover by 2 inches with cold water. Let the beans soak for 12 hours or overnight, during which time they will reconstitute and increase two to three times in volume.
  2. Drain the beans and place in a large pot, preferably made of glazed earthenware. Add 2½ quarts/2.5 liters cold water, 4 garlic cloves and sprig of sage. Place over medium heat and bring to a simmer. Cover the pot then reduce the heat to low and cook the beans at barely a simmer for about 50 minutes until tender, occasionally skimming off any foam that rises to the surface. Add 2 teaspoons salt and cook for another 10 minutes until beans are very tender. Scoop out ¼ of the whole beans with a slotted spoon and reserve. Discard the garlic and sage from the pot then puree the remaining beans with their cooking liquid using a food mill, emersion blender or food processor and set aside.
  3. In a large heavy bottomed soup pot, heat the extra virgin olive oil over medium heat. Add the chopped onions, leeks, carrots, celery and cook the vegetables, stirring occasionally, until glazed and golden, about 10 minutes. Add the garlic cloves and pancetta and cook, stirring, for 4 to 5 minutes then stir in the rosemary, sage and chili pepper flakes and cook for another minute. Pour in the white wine, if using, and boil for a minute or two until all alcohol evaporates. Add the tomato paste or puree and season generously with salt then cook for about 10 minutes, stirring occasionally, until the tomatoes begin to separate from the oil. Add the potatoes and stir to coat with cooking oils then add the pureed beans with their cooking liquid and bring to a lively simmer.
  4. Rinse the farro well under cold, running water and add to the simmering soup. Cook for 20 minutes with the lid slightly askew, stirring occasionally to prevent the farro from sticking to the bottom of the pot, and adding more water if needed. Add the reserved whole beans to the pot and cook the soup for an additional 5 to 10 minutes until the farro is very al dente, tender yet quite firm to the bite, and the soup is medium-thick in consistency.
  5. Remove from heat and taste to adjust seasoning if needed. Allow the soup to rest for at least 15 minutes before serving in shallow bowls with a generous drizzle of fruity extra virgin olive oil on top. Can be served hot, warm or at room temperature.
  6. NOTE: If using fresh borlotti (cranberry) beans, skip the soaking and precooking steps (1 & 2) needed for dried beans. Substitute dried beans with the amount of fresh beans indicated in ingredient list, keeping quantities of other ingredients the same, and follow the procedure described in the narrative of my post by adding fresh beans directly to the soup during cooking process.
Source: Italian Chef Deborah Dal Fovo. All rights reserved.
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Filed Under: First Course - Primo Piatto, Recipes, Rice & Grains, Soups Tagged With: borlotti, cranberry beans, Farro, Lucca, soup, Tuscan cuisine

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Buona Pasqua from my Italian kitchen to yours 💚🕊
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About last night…I had the immense honor of repr About last night…I had the immense honor of representing Italian cuisine 🇮🇹 for the opening reception of prestigious Italian kitchen appliance brand @bertazzoni_official at their gorgeous new showroom in San Francisco. My menu featured enogastronomic delicacies from the company’s home region of Emilia Romagna like @parmigianoreggiano , @acetobalsamicomodena , mortadella, @prosciuttodiparma_it and paired regional wines. I was too busy to snap many photos, but did manage a few (scroll to view).

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I served my polenta soft and spooned out of the pot then topped with rustic pork ragu’. Mmmmm, homemade comfort on a fork 💛. For all you polentoni (polenta lovers) out there, buon appetito!

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💚 RISI E BISI ~ VENETIAN RICE AND PEAS 💚

This seasonal Venetian dish was historically served to the Doge every year on April 25th, the feast of St. Mark and patron saint of the city. The name, ‘Risi e bisi’, in local dialect means rice and peas and is traditionally made with the same amount of sweet springtime peas as grains of rice with enough broth to create its signature consistency midway between risotto and a thick soup. I added some sausage to make it extra tasty 😋 but it’s also made without or with a bit of pancetta. 

Risi e Bisi is one of my favorite comfort foods…perhaps for its brothy reassurance or the fond childhood memories I have of my Nonna’s cooking and me eating it 💚💚. 
What’s your favorite comfort food?

#italianchef #italiancooking #italiancuisine #cookitalian #venice #venetiancuisine #rice #risiebisi #peas #springtime #spring #springcooking #Springtimecooking #comfortfood #nonnaskitchen #nonnasitaliankitchen #risotto #soup #zuppa
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#italianchef #italiancooking #sardegna #sardinia #fregola #seafood #fish #pasta #pastapower #pastalove #semolapasta #cookitalian #cucinasarda
🕊Buona Pasqua~Happy Easter🕊There’s no bett 🕊Buona Pasqua~Happy Easter🕊There’s no better way to wish you 
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Have a blessed and delicious day 🙏!
🕊Only one week until Pasqua 🐣and I’ve got 🕊Only one week until Pasqua 🐣and I’ve got a special dish for your Easter feast! My Torta Salata Pasquale ~ Savory Easter Tart is a modern riff on the traditional Torta Pasqualina from Genova. Instead of the sky-high oil crust with greens, ricotta and whole eggs, I created an open tart filled with neat layers of savory spinach, ricotta, fontina cheese, bits of ham, and creamy egg custard in flaky butter crust shell adorned with decorative beccucci (beak) border. 
🐣
This tart was inspired both by one I spied in a gourmet shop window in Milan and the Torte di Pepe of Camaiore that I enjoy every year during my home-away-from-home visits. 
🐣
Delicious as an appetizer for Easter lunch or main course for Pasquetta picnic (Monday after Easter)…or any Spring celebration for that matter. This tart can be eaten warm with fork and knife as an ethereal delicacy or at room temperature as a pickup slice to eat sans silverware. 

I hope you make and enjoy my tart for your Easter/Spring celebration. You can find the recipe on my blog by tapping the link in my bio or visiting: http://www.theartofitalianliving.com/savory-easter-tart-recipe/

Buona Pasqua from my Italian kitchen to yours 💚🕊
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