Cooked Farro and Porcini Mushroom Soup

Ready-made soup with 19% porcini mushrooms, spelt, borlotti beans, potatoes and tomatoes: heats up in just a few minutes, serves 2-3 people

The scent of the autumn forest in a pot: porcini mushrooms, spelt and beans just like in the kitchens of the woodcutters, without spending an hour at the stove.

Cerqueto's Cooked Farro and Porcini Mushroom Soup

La Farro and Porcini Mushroom Soup Cerqueto is the soup you'd cook on Sundays, ready for Tuesday evening. It contains just what a cook from Alta Tuscia would put in: tomato pulp, a generous dose of porcini mushrooms (Boletus edulis, 19% of the total, plus a hint of dried porcini mushrooms which concentrates the aroma), onions, pinto beans, potatoes, farro, salt, and pepper. No preservatives, flavor enhancers, or thickeners: the density comes from the legumes and grains, the flavor from the mushrooms.

It's a soup rustic and compact, with the spelt remaining al dente, the borlotti beans breaking down just enough to bind the dish together, the potatoes tender, and the porcini pieces easily recognizable with a spoon. The recipe is as written on the label, and nothing else is needed: pour into a pan, heat for a few minutes, serve with a drizzle of extra virgin olive oil and a few slices of toasted bread. One package is enough portion for 2-3 people. Made in Italy, cooked in Acquapendente.
 
 
 

The roots of this Farro and Porcini Mushroom Soup are deep in tradition

The Romans were crazy about porcini mushrooms. They called them to hurt and they considered them the most precious food on the table, so much so that the poet Martial, in the 1st century, wrote that it is easy to give silver, gold and cloaks as gifts, but sending boletes as gifts is difficult, because no one goes without them. There were even special vases, the bookshop, to cook and serve them. The Italian name, "porcino", comes from the Latin suillus, the mushroom of pigs, who searched for and ate them in the oak and chestnut woods: a humble name for the king of mushrooms.

In Alta Tuscia and its surroundings Cimini MountainsCovered with chestnut and Turkey oak groves, the porcini mushroom harvest has always been a late summer and autumn ritual, with the mushroom pickers leaving at dawn and returning with their baskets covered with ferns to hide their harvest. At home, the overly beautiful porcini mushrooms were sliced ​​and dried in the sun; the broken ones were added to the soup with beans and spelt, the grains and legumes that the highland fields provided in abundance: a thick soup that warmed the woodcutters and charcoal burners of Rufeno. This soup is that faithful recipe, with the advantage of not having to wait for mushroom season.
 
 
 

Choosing Cooked Farro and Porcini Mushroom Soup means taking care of yourself

A soup of legumes, cereals and vegetables is the most balanced single dish in the Mediterranean tradition, and this one proves it in numbers: 147 Kcal per 100 g, with 5,2 g of protein from borlotti beans and spelt, 14,2 g of carbohydrates Slow-release with only 3 g of sugar and 7 g of fat, with just 1 g of saturated fat. A generous serving keeps you full for a long time without weighing you down.

I porcini They bring plant-based proteins, fiber, potassium, selenium, and B vitamins, as well as a rich umami flavor that keeps the seasoning low; bored add iron and fiber, the farro magnesium and protein, the tomato contains lycopene, and the onion contains its protective sulfur compounds. This soup contains gluten, due to the spelt, and should be finished with a good extra virgin olive oil: the healthy fat that facilitates the absorption of the fat-soluble vitamins in the vegetables and rounds out the dish.
 
 
 

How to Best Use: Cooked Farro and Porcini Mushroom Soup

• AS THE LABEL WANTS, WITH A TOUCH OF TRUFFLE: heat the soup for a few minutes in the pan, pour it into bowls and finish with a drizzle of Novello Stone Ground Extra Virgin Olive Oil e Semi-wholemeal Country Bread toasted. For the special evening, a few flakes of Black Summer Truffle Cheese above, which melts with the heat: porcini mushrooms and truffle, the entire forest.
• Sautéed soup with cicatelli and crispy lard: bring the soup to the boil with a ladle of water, break into it a handful of Cicatelli Senatore Cappelli Organic and cook them directly in the soup. Meanwhile, crisp up thin slices of Sliced ​​Organic Caserta Black Pork Lard and crumble them on top: the soup becomes a tavern dish.
• AUTUMN MENU IN THREE MOVES: soup as a first course, with a glass of Rosso del Frusinate Volumnia IGT Biodynamic holding the porcini mushroom; followed by a Rib steak grilled with a drizzle of oil; to finish, a small glass of Amaro Santa CroceA Tuscia dinner with fifteen minutes of cooking time in total.

The Producer: Cerqueto

Cerqueto's ready-made soups are made from the same raw materials that are the heart of the Acquapendente-based company's work: legumes and grains, cooked alongside vegetables and mushrooms just like in a home kitchen, without preservatives or thickeners. This is Cerqueto's way of bringing its idea of ​​a short supply chain to those who, in the evening, only have time to turn on the stove.
 
 
 

Ingredients

Tomato pulp, frozen porcini mushrooms (Boletus edulis) 19%, onions, dried borlotti beans, potatoes, spelt 8%, dried porcini mushrooms (Boletus edulis) 0,1%, salt, pepper.

Allergens: CELERY, GLUTEN. May contain SOY.

Made in Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 613 kJ / 147 kcal
• Fat: 7 g, of which saturated fatty acids 1 g
• Carbohydrates: 14,2 g, of which sugars 3 g
• Protein: 5,2 gr
• Sale: 1,2 gr

How to Use and Storage

How to use (Serves 2-3): Pour the product into a saucepan and heat for a few minutes; serve with a drizzle of extra virgin olive oil and a few slices of toasted bread. Store tightly closed in a cool, dry place, away from light. After opening, keep refrigerated and use within 7 days.
 
 
 

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