Name: Farricello con le cotiche (Farro with pork rinds)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: 2 heaping tablespoons grated pecorino, preferably pecorino romano; leaves from 1 small bunch basil; 14 ounces (400 g) farro spezzettato (coarsely ground farro); salt; 3½ ounces (100 g) prosciutto rind; 11 ounces (300 g) canned sauce tomatoes; leaves from 1 sprig marjoram; 1 tablespoon intensely fruity extra-virgin olive oil; 1 garlic clove; 1¾ ounces (50 g) prosciutto fat; leaves from 1 small bunch flat-leaf parsley; 1 small white onion

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

A typical grain of northern Lazio, farro was used to make pasta and bread until World War II because of the rarity and the high cost of wheat. Considered almost a food of dire poverty, it had disappeared from the market with the postwar prosperity. Today, it is once again being used, often in the form of pasta.

Ingredients

3½ ounces (100 g) prosciutto rind
leaves from 1 small bunch

Method

Drop the rind into about 2 quarts (2 liters) boiling water, cover, boil for 10 minutes, and then drain. Scrape the rind carefully to remove any hairs and then cut it into ⅜-inch (1-cm) squares. Drop the sq