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| Let talk about your experiences with Farro - I LOVE/FEAR it! http://cookaholics.org/viewtopic.php?f=20&t=1013 |
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| Author: | Tim [ Sun Jan 23, 2011 6:41 pm ] |
| Post subject: | Let talk about your experiences with Farro - I LOVE/FEAR it! |
Hi, Seeing the Quinoa thread brings me to one of our favorite grains, Farro... We have had love/hate experience with this wonderful grain. HATE is actually too strong a word. Let's say trepidation caused by a specific side effect. 10 points for the answer
Farro risotto is incredible, and after having it in restaurants we have served it to friend on two occasions. At least we were close to the bathroom while they were driving home. I hope they will return for another meal; I might just serve escolar! Tim ps: Actually, I was wondering about your experiences with Farro. |
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| Author: | KSyrahSyrah [ Sun Jan 23, 2011 10:15 pm ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
Tim, there's a thread in Cooking Questions about farro started by yours truly. I don't know how to get it over here, though. I also love farro. I ordered some after having it at North Pond in Chicago, and I also learned how to p/c it. Nancy I has some good ideas about it. |
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| Author: | TheFuzzy [ Mon Jan 24, 2011 1:50 am ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
KSS, Tim, Here: viewtopic.php?f=12&t=791 The two most traditional things to make with farro are: (1) Farrotto, the predecessor to Risotto. It's made like you'd expect; use pearled farro instead of rice and follow a risotto recipe. The second dish is Tuscan cabbage with farro, and optionally either chick peas or potatoes. There's an example of this recipe in Meatless Meals thread. Nobody else I know has had the experience with farro you describe. |
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| Author: | marygott [ Mon Jan 24, 2011 6:19 am ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
I've never made farro but have had it in bread and soup in Italy with no ill effects. I am still working on quinoa and I like to take my whole grains slow. Mary |
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| Author: | Tim [ Mon Jan 24, 2011 9:01 am ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
KSyrahSyrah wrote: I also love farro. I ordered some after having it at North Pond in Chicago, and I also learned how to p/c it. Nancy I has some good ideas about it. Kae, We also discovered farro at North Pond. I really makes for a wonderful and fast risotto. Tim |
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| Author: | KSyrahSyrah [ Mon Jun 06, 2011 6:34 pm ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
I made this tonight, and it was sooooo good IMO. Next time, I will trade some of the veg. broth for wine, but it was delicious. Even a non pea eater liked it.... I got this from the hippressure cooking blog.... Recipe from Jill Nussinow's new e-book, The New Fast Food, published April 2011. More of her recipes are available on her blog. 1 tablespoon oil, if using 2 shallots, peeled and diced to equal ½ cup 1½ cups farro seminperlato ½ cup white wine 2½-3 cups vegetable broth 1 teaspoon chopped tarragon or ½ teaspoon dried ½ teaspoon salt ½ pound asparagus, cut into 1-inch pieces 1 cup fresh or frozen, thawed peas 3 tablespoons chopped fresh Italian parsley Salt and freshly ground black pepper to taste Heat the oil in your pressure cooker medium-high heat. Sauté the shallots for about 2 minutes. Stir in farro and coat with oil, if using. If not, dry toast the farro, for about 2 minutes. Add wine and stir until it evaporates, about 30 seconds. Add 2½ cups of the broth and the tarragon, taking care to scrape up any browned bits sticking to the bottom of the cooker. Lock pressure cooker lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 7 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you to allow steam to escape. See if the farro is cooked to your liking. If not, put back on the heat and bring to high pressure for another 2 to 3 minutes. Then let the pressure release naturally again. If the grain is cooked how you like, stir in the salt, asparagus and peas. Simmer on the stove top, adding the remaining broth if necessary, until the farrotto is cooked as desired and the vegetables are bright green. Add the freshly ground pepper and additional salt, if desired. Add the remaining broth if the dish needs it. This dish should have the same texture as risotto, which is a bit running but not too soupy. It will thicken as it stands. Serve hot, immediately, garnished with parsley, and soy cheese, if desired. Serves 4-6 |
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| Author: | TheFuzzy [ Mon Jun 06, 2011 11:47 pm ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
I made this the other day, lemme see if I can remember all what was in it: 1 cup farro semiperlato (pearled) 3 tbs olive oil 4 cloves garlic, minced 1 small onion, diced 3 carrots, diced 1 bay leaf 1 cup white wine 1 14oz can diced tomatoes 1 can cannelini or similar white beans 2 tsp dried oregano 2 bunches Tuscan cabbage*, stemmed and chopped or sliced thin water salt, pepper hard Italian cheese (parmigiano, asiago, pecorino, etc.) for grating In a small pot, set the farro to simmer in 3-4 cups water and a little salt. Simmer for 20 minutes. In a large soup pot, heat the olive oil. Fry the carrots, onion, and garlic for around 5 minutes, until all the vegetables start to soften. Add the tomatoes, bay leaf, and white wine, and bring to a boil. Add enough chopped Tuscan cabbage to fill the pot and then put a lid on until it cooks down. Stir it in. Repeat with the rest of the greens until they all wilt and can be stirred into the soup. Add the oregano, white beans, farro and its boiling water (which should be nice and starchy), and a generous sprinkling of salt. Stir up, and let simmer for 15 minutes. Let sit for another 10 minutes. Adjust seasonings, and serve. Pass around a cheese grater and the Italian cheese. (* Tuscan cabbage is also known as "lacinato kale", "dinosaur kale", and "cavalo nero". If you can't find it, use regular kale, chard, or collard greens.) |
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| Author: | TheFuzzy [ Mon Jun 06, 2011 11:50 pm ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
KSS, soy cheese? The horror! |
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| Author: | KSyrahSyrah [ Tue Jul 19, 2011 2:05 pm ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
Bump! |
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| Author: | KSyrahSyrah [ Tue Jul 19, 2011 2:11 pm ] |
| Post subject: | Re: Let talk about your experiences with Farro - I LOVE/FEAR |
I bumped this because it didn't post last time.... Anyway, I have discovered farro in the bulk food department at Wegmans! And it wasn't expensive - $3.99/lb. product of Italy. |
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