Florentine Prosciutto Broth
- 2 carrots washed and roughly chopped
- 2 celery stalks roughly chopped
- 2 shallots halved
- 2 garlic cloves smashed and peeled
- 5 sprigs thyme
- 1/2 pound prosciutto di parma about a 1/2 inch thick slice
- 1 4 inch parmesan cheese rind
- 7 cups water
- 1/2 cup farro
- 1 teaspoon salt
- 3 tablespoons olive oil
- 2 onions sliced into thin half moons
- 1/4 cup sweet marsala wine
- 3 cups chopped baby spinach
- 4 parmesan cheese crisps optional
- Originally seen on Giada In Italy, Season 2. Episode: Culinary Renaissance.
- In a Dutch oven combine the carrots, celery, shallots, garlic, thyme, prosciutto and parmesan rind. Cover with the water and place over medium low heat and bring to a simmer. Simmer for 45 minutes skimming any foam that may come to the surface. Strain the broth and set aside.
- Meanwhile, in a small sauce pan, cover the farro with enough water to cover it by an inch. Add the salt and bring to a simmer over medium heat. Cover and simmer for about 20 minutes or until the farro is tender and most of the water is absorbed. Drain off any excess water and set aside.
- In a separate Dutch oven or large sauce pan, warm the olive oil over medium high heat. Add the onions and reduce the heat to medium. Cook, stirring often, until deep golden brown. Deglaze with the Marsala wine. Add the cooked farro and the broth and bring to a simmer. When the soup comes to a simmer, add the spinach and stir in to wilt. Serve the soup in bowls topped with a parmesan crisp.