Preparation: Boil the beans with two tablespoons of oil, garlic, rosemary, sage, and pepper. Puree half of them through a food mill and set aside the rest, including the cooking water. Sauté the celery, garlic, and onion, then add the cooked beans (both pureed and unpuréed), the tomato, the farro del pungolo, and the pork rinds. Cook over very low heat for about forty minutes, adding water, until the soup reaches a creamy consistency. Season with salt and pepper and serve with a drizzle of extra virgin olive oil.
Pungolo Farro and Bean Soup Second Courses
Ingredients for 4 people: 200 g of pungolo farro, 300 g of secondi beans, 50 g of ham rind, celery, onion, red garlic, sage, rosemary, 200 g of tomato pulp, extra virgin olive oil, pepper, salt.
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