It was such a great surprise to receive this in the mail the other day:
Carapelli Organic Extra Virgin Olive Oil is full of fruity and lightly peppery flavor, and smooth — really really smooth. The certified USDA oil is obtained only from organically grown olives and produced according to organic farming standards. It’s perfect for marinades, over pasta, salad dressings and bruschetta.
I really wanted to taste the flavor, so I tested it out in a traditional Italian dish, which I’ll share this weekend or Monday. But, for now, check out this great soup recipe Carapelli sent over to us.
Zuppa di Farro
Made with Carapelli Organic Extra Virgin Olive Oil
3 potatoes, cut in ½-inch cubes
8 oz. can Cannellini beans
4 oz. farro
3 tomatoes, diced
2 garlic cloves, minced
10 fresh sage leaves
½ cup Carapelli Organic Extra Virgin Olive Oil
3 pints vegetable (or chicken) stock
½ cup Parmesan cheese, freshly grated
Salt and pepper, to taste
Cook potatoes in half cup of the Carapelli Organic Extra Virgin Olive Oil. Add garlic and half of the sage leaves; cook 3 – 5 minutes. Add stock and cook for 15 minutes. Season with salt and pepper.
Add cooked farro, Cannellini beans, and diced tomatoes and simmer another 15 minutes. Finish with drizzle of Carapelli Organic Extra Virgin Olive Oil and the other half of the sage leaves. Add parmesan cheese to taste.