Farro soup with prosciutto and croutons

chef

Leonardo Pellacani

Other Ingredients

q.s. Croutons

q.s. Salt

q.s. Pepper

q.s. Garlic

70 g. Cherry Toamtoes

50 g. Prosciutto

Serve 6

Prepare the stock following the instruction on the package. Meanwhile in a saucepan add a drizzle of extra virgin olive oil and cook the garlic; then add the julienne prosciutto and the halved cherry tomatoes, letting them cook for a couple of minutes. At this point add the spelt soup and the stock. Season with salt and pepper and let it simmer for  few minutes. Complete the dish with croutons and a drizzle of evoo.