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 (Farro & Borlotti Bean Soup)Ingredients:
- 200 grams farro, soaked for a couple of hours & drained
- 300 grams fagioli (beans), soaked overnight & drained
- 2 twigs fresh rosemary
- 2 cloves garlic
- Extra virgin olive oil
- 1 small onion or 1/2 big onion, chopped coarsely
- 1 celery stalk, chopped coarsely
- 1 carrot, chopped coarsely
- 200 grams passata di pomodoro (tomato puree)
- Boil the farro in salted water for 30 minutes then drain, discard the water and set the farro aside.
- In another saucepan, over medium heat, boil the beans with abundant water, 1 twig of rosemary, 1 clove garlic, extra virgin olive oil, salt and pepper. Cook until the beans are tender, about 1 hour. Set aside. Discard the rosemary and the garlic.
- Transfer half of the beans to a blender then blend until creamy. Set aside.
- In a third saucepan (large) with extra virgin olive oil, over medium heat, sautè the remaining garlic, celery, carrots and onions. After about 10 minutes, add the tomato puree then put down the flame. Add the remaining rosemary.
- Still in the saucepan with the tomato puree, over low heat, add the creamy and whole beans. Ladle some of the broth of the beans to keep a creamy and soupy consistency. Keep on adding broth to keep the same consistency.
- Add the farro then season with salt and pepper. Cook for another 5 minutes. Discard the rosemary.
- Before serving, drizzle with extra virgin olive oil. Serve hot.