Carrot, Celery, Farro, and Borlotti Bean Soup

This gentle soup combines farro and borlotti beans with young carrots and celery. Sauté onion, garlic, and sage in olive oil, then add the vegetables and cook until tender. Incorporate the cooked beans and farro, pour in chicken stock or water, and simmer to blend the flavors. Finish with chopped parsley, extra-virgin olive oil, and grated parmesan.
Slow-Cooked Shoulder of Lamb with Chilli and Fennel Seeds
This dish uses a bone-in lamb shoulder, seasoned and browned before roasting with white wine, toasted fennel seeds, dried chilli, garlic, sage, bay leaf, anchovies, and red-wine vinegar. The slow cooking results in tender, flavorful meat. Serve with boiled new potatoes, farro, or pearl barleyo
These recipes highlight the beauty of thoughtful cooking, making the most of available ingredients during the late winter months.