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Farro with anchovies

Farro with anchovies

Farro with anchovies

Chef: Cassanelli
Difficulty: Average
Time: 120 min of preparation, 50 min of cooking
Type of Cooking:Boiling
Doses for: 4 people

Ingredients for Farro with anchovies

1/2 kg of fresh anchovies
2 l of water
1 white onion
1 celery stick
1⁄2 fennel
240 g of Garfagnana spelled
25 g of butter
Zest of 1 lemon
30 g of extra virgin olive oil
5 g of salt
5 g of sugar
10 g of white wine
Chili jam


After making the spelled simmer, let it rest for 1 hour and filter the obtained broth.


Eviscerate the anchovies and toast them in a pot, adding then a mirepoix (diced) of celery, onion and fennel. When everything is well toasted, moisten with water and ice. Simmer 30 minutes, then rest 1 hour and filter the resulting broth. Sprinkle 4 anchovies and marinate them for 20 minutes with salt and sugar, then rinse them and keep them with oil and lemon zest. Toast the spelled, blend it with white wine and cook with the anchovy broth for about 18 minutes. Stir in butter, oil and lemon zest. Serve it soft on a brush of chilli jam and finish it with a marinated anchovy.

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