Minestra di Farro e Lenticchie di Collina Abruzzese

Set a heavy pot over medium-low heat. Add the diced guanciale and render slowly, stirring occasionally, until the fat runs clear and the pieces are lightly golden but not crisp. The fat in the pot is the soffritto base; no olive oil is added at this stage. Done when the rendered fat pools visibly and smells deeply porky.

Add the celery, carrot and rosemary sprig directly into the rendered guanciale fat. Cook over medium-low heat, stirring, until the vegetables are soft and translucent and have taken on a little colour from the fat. Done when the soffritto smells sweet and the celery has lost all raw resistance.

Add the lentils to the pot and stir to coat them in the fat. Pour in the water or light broth. Add the Parmigiano rind if using. Bring to a gentle simmer. Cook for 10 minutes before the farro goes in — this head start is essential: lentils and farro added simultaneously will not finish together. Done when 10 minutes have elapsed and the lentils have begun to soften at the edges.

This is where the dish lives or dies. At the 10-minute mark, add the farro perlato (no soaking required) and stir it into the simmering soup. Continue cooking at a steady, uncovered simmer for a further 20 minutes. At approximately the 20-minute mark the small lentils will begin to dissolve partially into the broth, creating the velvet base that defines the soup. Do not rush this with high heat — a rolling boil will drive off the liquid before the dissolution is complete. Done when the lentils have thickened the broth to a velvety, porridge-like consistency and the farro is tender with a residual chew.

Remove the rosemary sprig and the Parmigiano rind. Taste carefully before adding any salt — the guanciale contributes significant salt throughout the cook. Adjust only as needed. Done when the seasoning is balanced and no single element dominates.

Ladle into warmed bowls. Finish each portion with a tablespoon of raw Abruzzese extra-virgin olive oil poured directly over the surface, and a grating of aged Pecorino. Done when the olive oil pools in small green-gold puddles on the surface of the soup and the Pecorino begins to soften at the edges.