Farro can be sweet …….and sexy and healthy and everything in between. i make an endless amount of salads and i use faro a lot. its a good grain.
It is a derivative of wheat and is not unlike spelt or barley but has its origin in Italy. one of the finest grains it was first cultivated over 2000 years ago. it nearly vanished from production due to its strong protective husk which requires more complex dehulling and milling machinery.
farro is high in fibre, zinc and protein and is a rich source of B complex vitamins.it does contain gluten. ithas a nutty flavour and can be substitited for rice, lentils, cous cous and pasta. it love it as a risotto, a straight up grain with slow cooking, salad or just with olive oil, lemon rind, salt and pepper. yuuum!
Lorraine Russo the owner of Alimentari in Paddington Sydney has just had a gorgeous holiday in Italy and ate Farro salad all the time. we talked about it at length and to and tossed around a few ideas. She has asked me to do one for the cafe and it launched today. This is what i came up with. a really simple, fast and fresh salad that is packed with flavour and goodness. i used bio-dynamic ‘Mount Zero’ in this recipe.
a salad of farro, celery, capers, lemon, shallots, parsley, eggs, almonds and celery salt
Boil i cup farro in water for 15-20 minute after washing thoroughly. boil 2 eggs till hard. chop finely, 1/2 cup celery, 1/4 cup shallots, 1/2 cup parsley. put in bowl with faro with 1 cup toasted almond flakes, about 20 capers, some grated lemon,and 1/2 cup of olive oil mixed with white balsamic. stir gently and season with celery salt and pepper to taste. place in bowl with cut eggs and garnish with extra celery and parsley.