Bring the authentic taste of nature to your table. We have gathered many simple and wholesome ideas for you, perfect for highlighting the quality of Pieve a Salti Bio products. Be inspired by our passion for the land and... discover more recipes!

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Barley Soup

Serves 4

• - 500g dried cannellini beans
• - 250g pearl barley
• - 1 tsp tomato paste
• - 1 onion
• - 1 clove of garlic
• - 2 sprigs of rosemary
• - Toasted bread, to taste
• - Salt, to taste
• - 4 tbsp Extra Virgin Olive Oil (EVOO)

Wash the beans and let them soak for a few hours, then cook for 50 minutes in a pressure cooker.
Boil the barley (washed, but not soaked) in salted water for about 15 minutes.
Meanwhile, finely chop the onion, garlic, and rosemary, and sauté them with the 4 tablespoons of oil in a large pot.
Blend the beans in a food processor and add them to the pot. Let them absorb the flavors for a few minutes, adding a glass of water if necessary.
Now add the previously boiled barley and simmer over low heat for another 5 minutes.
Season with salt and pepper to taste, and serve with toasted bread and a rosemary garnish.

 

Farro and Chickpea Soup

Serves 4

• - 500g dried chickpeas
• - 250g pearled farro
• - 1.5 liters vegetable broth
• - 1 celery stalk
• -1 onion
• -1 clove of garlic
• -1 sprig of rosemary
• -A few sage leaves
• -Salt, to taste
• - Extra Virgin Olive Oil (EVOO), to taste

 

Wash the chickpeas and boil them in a pressure cooker for 50 minutes.
Finely chop the celery, onion, garlic, rosemary, and sage, and sauté them in olive oil in a large pot.
Add the chickpeas and let them absorb the flavors for 12-15 minutes. After that, transfer half of them to a blender and purée until smooth.
Return the creamed chickpeas to the pot along with the whole chickpeas, the vegetable broth, and the farro (washed, but not soaked).
After about 20 minutes of cooking, the soup is ready. Let it rest for 15 minutes, then serve with a sprinkle of freshly grated cheese and a drizzle of extra virgin olive oil.

 

Mixed Soups

Serves 4

• -  250g soup mix (mixed soup, barley/pea, or grains/legumes mix)
• - 1.5 liters vegetable broth
• - 1 celery stalk
• - 1 clove of garlic
• - 2 sprigs of rosemary
• - A few sage leaves
• - 1 carrot
• - Salt, black pepper, and chili pepper, to taste
• - Grated cheese and Extra Virgin Olive Oil (EVOO), to taste

 

Wash the chosen soup mix (no soaking required).
Finely chop the celery, onion, garlic, rosemary, sage, and a pinch of chili pepper, and sauté them in olive oil in a large pot.
Add the soup mix and let it lightly brown over low heat for 2-3 minutes.
Cook by gradually adding the vegetable broth as it gets absorbed.
Simmer for 15-18 minutes, adjusting with salt and pepper to taste.
Once cooked, let the soup rest for a few minutes, then serve with a sprinkle of grated cheese and a drizzle of extra virgin olive oil.

 

Farro Risotto with Treviso Radicchio

Serves 4

• - 250g pearled farro
• - 1 liter vegetable broth
• -400g Treviso radicchio
• -1 small onion
• -1 clove of garlic
• -1 celery stalk
• - 1 carrot
• - Salt, black pepper, and chili pepper, to taste
• - Butter, grated cheese, and Extra Virgin Olive Oil (EVOO), to taste

 

Prepare about 1 liter of vegetable broth. Finely chop the celery, carrot, onion, and garlic.
Wash and roughly chop the Treviso radicchio.
In a large pot, sauté the chopped vegetables in extra virgin olive oil, then add the radicchio and let it reduce over low heat.
Add the farro (no soaking required).
Cook by gradually adding the previously prepared vegetable broth a ladle at a time as it gets absorbed, stirring frequently (just like a traditional risotto).
Cook for 20 minutes, seasoning with salt and pepper to taste. Once cooked, remove from heat and let it rest for a moment.
Stir in the butter to make it creamy, then serve with a sprinkle of grated cheese and a drizzle of extra virgin olive oil.