After spending last week on the ancient grain, farro, I have slow food on the brain. Slow food- ingredients with a history, unique flavors that have been cultivated for centuries, labor intensive and slow growing. This week at La Domestique I turn my attention from...
The Food & The Wine For Spring Seafood Stew with Farro, I began with a recipe from Lidia Bastianich’s book, Lidia’s Italy. She was introduced to the classic Italian combination of farro and seafood stew in the seaside city of Trani, along the Adriatic...
Farro According to the Deluxe Food Lover’s Companion, farro is an ancient grain that was cultivated by the early Egyptians. These days farro, also known as emmer, is associated with Italy. It is mostly produced in Abruzzo and Tuscany, where the region of...
Warm Farro Salad with Mushrooms & Spring Herbs Farro’s hearty, nutty character is delicious with the earthy flavor of mushrooms. The essence of toasted oak in the sherry vinegar and brightness of fresh spring herbs balance this dish. A crisp, mineral old...
I’ve come up with 10 ways to use farro in your spring pantry: 1. Farrotto The grain farro behaves much like arborio rice when cooked- rather than releasing starch it absorbs the liquid it’s cooked in. For this reason farro is an appropriate grain...
