Ancient Farro recipe

This recipe was already prepared in wedding banquets in Rome.

1. Cover the farro with cold water and let it soak for approximately 5 hours; then drain it.
2. Scald tomatoes for 2 minutes, peel them and dice.
3. Heat broth in a saucepan.
4. Pour oil on the pressure cooker; add garlic and peeled/shredded sausage. Scent with marjoram, mix and sauté everything for around 5 minutes.
5. Cover the farro in cold water and soak it for approx. 5 hours; then drain it.
6. Add the tomatoes and season; let them cook until all their liquid has evaporated.
7. Add the farro to a dish, season it with fresh basil and if you want, with abundant grated and cured goat cheese. Mix and serve immediately.