I was looking up at the spectacular glass dome of the Park Hyatt Hotel in Milano when the first few snowflakes started to fall. Along with the Christmas balls dangling from the dome, the snowflakes added to the festive touch. Christmas is just around the corner. I could smell it, I could see it and most of all, I could feel it.
My husband and I had a short hiatus in Milano without the kids. The little ones remained with their Nonna while we took a couple of days off from family time. It was strange not having the kids ruling our attention. It was a relief to be able to speak and hear each other once again. We were unused to actually have time for ourselves. And it was marvelous to taste everything that we put in our mouths. I can go on and on about what we were able to do in such a short time. It had been a long time since we really had a little break all for ourselves that lasted for more than a day.
Being ensconced in a warm place with a hearty bowl of hot soup while a wonderful homey smell emanates from it and wraps itself around you is how I would like to spend a very cold day. Winter has already started and my soup days has commenced too. Let me share with you this rustic farro & fagioli soup flavored with fresh rosemary and tomato puree.
Here are some random shots I did around Milano. I hope you'll enjoy them while I prepare the next post with more pictures.
|The glass dome of Park Hyatt Hotel|
|Piazza del Duomo|
|Laduree, Marchesi & Peck|
|Tiffany's Christmas Tree at Excelsior|
|Dolce & Gabbana|
|A building across the Basilica di Sant'Ambrogio; Tempio della Vittoria; Banca d' Italia, Old building.|
|Basilica di Sant' Ambrogio & Cartier Building along Via Montenapoleone.|
|The finger statue called L.O.V.E. of Maurizio Cattelan in front of the Milan Stock Exchange Building|
Enjoy a hearty farro and fagioli soup on these coming cold days. Buon appetito and stay warm!
Zuppa di Farro e Fagioli (Emmer Wheat & Borlotti Bean Soup)
- 300 g. fagioli (beans), soaked overnight & drained
- 200 g. farro (emmer wheat), soaked for a couple of hours & drained
- 200 g. passata di pomodoro (tomato puree)
- 2 cloves garlic
- 1 celery stalk, chopped coarsely
- 1 carrot, chopped coarsely
- 1 small onion or 1/2 big onion, chopped coarsely
- 2 twigs fresh rosemary
- salt & pepper
- extra virgin olive oil
- Boil farro with salted water for half an hour. Drain. Set aside.
- In another saucepan, boil fagioli with 1 twig of rosemary, 1 clove garlic, extra virgin olive oil, salt & pepper until tender, about 1 hour. Blend half of the cooked fagioli until creamy. Set aside.
- In a third saucepan, sauté celery, carrot & onion in extra virgin olive oil. After about 10 minutes, add passata di pomodoro. Put down the flame. Add the remaining rosemary.
- In the saucepan where you are sautéing, add the creamy fagioli and the whole fagioli. Ladle the broth of the fagioli to keep a creamy soupy consistency. Keep on adding broth to keep the same consistency. Keep the flame low.
- Add cooked farro. Season with salt & pepper.
- Before serving, drizzle with extra virgin olive oil. Serve hot.