Photo by Michael Piazza / Styled by Catrine Kelty

This is either a version of pasta e fagioli (pasta with beans), with farro replacing the pasta, or paniscia (a bean risotto), with the farro taking the place of the arborio rice. Either way, it is a warming and filling one-dish meal. The anchovies are here for a subtle depth of flavor, and will not be noticeable otherwise. Be sure to use quickercooking pearled farro; if unavailable, pearled barley makes an excellent substitute. The amount of water yields a thick, porridge-like texture; feel free to thin it out with additional water if you want more of a soup. And if you have leftovers, add some water before reheating.

Serves 4–6

2 ounces pancetta, cut into 1-inch pieces
1 onion, halved and cut into 1-inch pieces
1 small carrot, peeled and cut into 1-inch pieces
1 small celery rib, cut into 1-inch pieces
4 garlic cloves, peeled
¼ cup extra-virgin olive oil, plus extra for drizzling on top
2 tablespoons tomato paste
2 anchovy fillets, rinsed, patted dry and minced
¼ teaspoon red pepper flakes
2 teaspoons minced fresh rosemary
8 ounces (1¼ cups) pearled farro
3 cups water
salt and pepper
2 (15-ounce) cans cannellini or navy beans (do not drain)
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 ounce (½ cup) Parmigiano Reggiano, grated

Process pancetta in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed. Add onion, carrot, celery and garlic and pulse until finely chopped, 8 to 10 pulses. Transfer pancetta mixture to a large Dutch oven.

Add oil, tomato paste, anchovy, pepper flakes and rosemary to pancetta mixture in Dutch oven and cook over medium heat, stirring frequently, until fond begins to form on the bottom of the pot, about 5 minutes. Stir in farro and water, and 1 teaspoon salt and bring to a boil, scraping up any browned bits. Reduce heat to medium-low, cover loosely and simmer until farro is very tender, 55 to 65 minutes. Add beans and their liquid and cook, stirring frequently, until beans are creamy-tender, 8 to 10 minutes. Stir in lemon juice and parsley and season with salt and pepper to taste. Serve, passing Parmigiano and extra olive oil separately.

This recipe appeared in the Spring 2022 issue as part of a larger story on Wheaty, Warming, Savory Porridges.