Farro in brodo di maiale

Name: Farro in brodo di maiale (Farro in Pork Broth with Citrus and Herbs)
Cuisine: Italy
Ingredients: Grated zest of 1 orange; ¼ to ⅓ cup mixed fresh herb sprigs such as sage, mint, marjoram, and thyme, in any combination, finely chopped; 2 cups farro; Grated zest of 1 lemon; ¼ to ⅓ cup mixed fresh herb sprigs such as sage, mint, marjoram, and thyme, in any combination, finely chopped; ¼ to ⅓ cup mixed fresh herb sprigs such as sage, mint, marjoram, and thyme, in any combination, finely chopped; ¼ to ⅓ cup mixed fresh herb sprigs such as sage, mint, marjoram, and thyme, in any combination, finely chopped; ¼ to ⅓ cup mixed fresh herb sprigs such as sage, mint, marjoram, and thyme, in any combination, finely chopped; fresh lemon or orange juice (optional); fresh lemon or orange juice (optional); Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup Grated Parmesan cheese; ¼ cup grated pecorino cheese; 4 large, meaty country-style pork ribs, 2 to 3 pounds total weight; Salt; 4 quarts water; 1 or 2 cinnamon sticks; 2 yellow onions, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped

Farro in Pork Broth with Citrus and Herbs

Preparation info

Serves
8

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

The original recipe from the Marches called for half a pig’s head to make the rich broth. To simplify, I have used country-style ribs. You may want to add a spritz of lemon or orange juice at the end of cooking.

Ingredients

For the Broth and Meat

4 quarts water
Salt
4 large, meaty country-style pork ribs,

Europe
Italy
The Marches
Soup
Starter
Side dish

Method

To prepare the broth and meat, bring the water to a boil in a large saucepan. Salt the water lightly and add the pork, celery, carrots, onions, and cinnamon stick(s). When the water returns to a boil, reduce the heat to low, cover partially, and simmer, skimming off any scum from the surface from time to time, until the broth is flavorful and the pork is tender, about 1½ hours. Remove the pork