120 g. Guanciale
150 g. Christmas broccoli
Carefully wash the christmas broccoli and chop them. In a saucepan, with some extra virgin olive oil and garlic sauté the diced guanciale and the broccoli for a few minutes. Then incorporate the farro soup, the diced vegetables and cover with 400 g. of water. Bring the soup to a boil, then mix in the Parmigiano sauce and serve.