Roasted Grape & Red Onion Kale Farro with Gorgonzola

December 16th, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 medium red onion, chopped small
2 cups red grapes, halved
1 tablespoon thyme leaves
1 chicken thigh, boneless, skinless, chopped fine (optional)
1 tablespoon black pepper, freshly cracked
2 tablespoons honey
2 tablespoons currant vinegar
2 tablespoons olive oil
2 cups purple and Tuscan kale, chopped small
2 cups farro, cooked
Salt
Gogonzola cheese (sweet)

Directions

Preheat oven to 400° F. In a large bowl toss together the onions, grapes, chicken, thyme, black pepper, honey, currant vinegar, honey and season with salt. Lay out on a unlined baking sheet and cook for about 10 minutes or until the items are slightly browned and roasted. Immediately after the grape mixture has come out of the oven, place it over the kale in a large bowl and toss well allowing the kale to par cook or wilt. Add the cooked farro (which should still be warm) and toss together until well mixed. Season with salt and garnish with a few gorgonzola crumbles!

Fall Fruit Farro Tart

December 12th, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

Ingredients

1 cup farro, cooked
2 tablespoons butter, plus more for greasing pie dish
2 tablespoons fresh rosemary, chopped
4 medium plums, chopped
2 teaspoons cinnamon
3 cups ricotta cheese
2 eggs
Pinch of salt
Freshly grated nutmeg
Plums & Rosemary for decorating the top
Honey creme fresh

Directions

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter. In a large saute pan over medium heat, add butter. Cook plums and rosemary until soft, about 3 to 5 minutes. Add cinnamon, stir and remove from heat. Set aside. In a separate  bowl, mix ricotta cheese, eggs, salt, and freshly grated nutmeg. Add plum mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange plums and rosemary leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature. Garnish with honey creme fresh.

Roasted Beets Goat Cheese & Farro Salad

December 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 medium roasted beets, chopped large
1 cup farro, cooked
1 cup baby arugula or wild arugula leaves
1 medium roasted red onion, chopped
1 tablespoon fresh mint, chopped fine
1/2 cup orange juice
1/4 extra virgin olive oil
3 tablespoons champagne vinegar
1 teaspoon salt
1 teaspoon black pepper
3/4 cup goast cheese, crumbled

Directions

In a large bowl or in a bowl plate mix togehter the beets, farro, baby arugula and roasted onions. In another bowl whisk together the mint, orange  juice, olive oil and vinegar, season with salt and pepper and toss over farro salad and mix well. Crumble the goat cheese atop and serve!

Luccan Farro Soup

December 12th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Olive oil
1/2 cup pancetta, chopped fine
1 medium yellow onion
2 cloves garlic, chopped fine
3 stalks celery, sliced thin
1 small leek, thinly sliced
1 medium carrot, chopped fine
1 cup tomatoes, chopped
1 cup farro, cooked
11/2 cups white beans, cooked
2 cups hearty vegetable stock
3 teaspoons salt 
2 teaspoons black pepper
1/4 cup fresh basil, chopped fine
1/4 cup fresh parsley, chopped fine
2 tablespoons fresh sage, chopped fine
Pecorino Romano

Directions

In a large soup pot heat up a bit of oil to medium high heast, covering the bottom of the pan. Add the pancetta, yellow onions, and garlic and saute a few minutes. Add the celery, leek and carrots and continue to saute for about 3 minutes. Add the tomatoes, the farro and the white beans and add the vegetable stock. Bring to a boil and reduce temperature to medium low and cook for about 20 minutes or until the vegetables and farro are tender. Season with salt and pepper and add the herbs. Turn the pot off and let stand for 10 minutes. Serve garnished with freshly grated Pecorino Romano!

Wild Mushroom Farro Cakes

December 12th, 2011 § 0 comments § permalink

Makes about 10 farro cakes

Ingredients

2 cups cooked farro
6 tablespoons butter
1 medium shallot, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemon zest
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
2 cups wild mushrooms, roasted with salt, pepper and olive oil, chopped fine
1 egg, beaten
1/2 fine breadcrumbs (whole wheat preferably)
1/4 cup parmesan cheese, finely grated
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon cracked black pepper
Oil

Directions

In a large saute pan heat half the butter to a medium high heat. Add shallots, garlic and lemon zest and saute a few minutes until the shallots and garlic are translucent. Add the rest of the butter and then the herbs and the mushrooms and saute until all the butter is incorporated into the mushrooms. In a large bowl combine the farro and the mushroom mixture and mix well. Add the egg, the breadcrumbs, the lemon juice and the salt and pepper and mix well. Take about 1/4 cup of the mixture (a little bit more if desired) and form a little patty no more than 1/2 inch thick. Place the patty on a piece of parchment paper and do the remainder of the patties. Refrigerate for about 20 minutes to let the patties settle and firm up. Heat a little bit of oil in a large saute pan to high. Once the pan is hot, place the patties down and cook until crispy on each side, flipping only once! Serve with a dollop of sour cream of yogurt!

Fall Fruit Farro Tart

December 4th, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

Ingredients

 

1 cup farro, cooked
2 tablespoons butter, plus more for greasing pie dish
2 tablespoons fresh rosemary, chopped
4 medium plums, chopped

2 teaspoons cinnamon
3 cups ricotta cheese
2 eggs
pinch of salt
Freshly grated nutmeg
Plums & Rosemary for decorating the top

Honey crème fresh


Directions

 

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter. In a large sauté pan over medium heat, add butter. Cook plums and rosemary until soft, about 3 to 5 minutes. Add cinnamon, stir and remove from heat. Set aside.  In a separate bowl, mix ricotta cheese, eggs, salt, and freshly grated nutmeg. Add plum mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange plums and rosemary leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature. Garnish with honey crème fresh

Creamy Farro Salad with Shaved Fennel, Beets and Radishes

October 2nd, 2011 § 0 comments § permalink

Serves 4

Farro is the Tuscan name for spelt, a hard brown wheat traditionally eaten in Tuscany, Italy. Farro looks similar to short grain brown rice, and has a nutty, earthy taste. Farro’s chewy texture holds up even after long cooking. Because of its hard texture, it’s good to soak farro overnight in order to make it more digestible. If you don’t have time to soak the farro, simply cook it for an extra 30 minutes with an additional ½ cup of water added to the 2½ cups called for in the recipe.

Ingredients

1 cup farro, soaked overnight
5 tablespoons créme fraiche
2 tablespoons olive oil
2 tablespoon apple cider vinegar
1 minced garlic clove
¼ cup minced fresh dill
¼ cup minced fresh chives (or scallions, green part only)
1 beet, cut in half
1 fennel bulb cut in half, core removed
6 radishes
Salt and freshly ground black pepper

Directions

Place the farro in a small saucepan with 2½ cups water and ½ teaspoon salt and bring it to a boil. Reduce the heat and simmer, covered, for 1 hour. Remove from the heat and cool to room temperature. Drain excess cooking water.

In a large bowl, whisk together the créme fraiche, olive oil, vinegar, garlic, dill and chives. Salt to taste. Using a mandolin or a very sharp knife, thinly shave the beets, fennel, and radishes. Add the shaved vegetables and the farro to the dressing, and toss to coat thoroughly. Taste and season with salt and a generous amount of pepper.

Recipe copyright © Louisa Shafia 2010

Porcini & Parmesan Farro

October 2nd, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 cup farro or barley, rinsed and drained
2 tablespoons olive oil
1 large shallot, minced
2 oz. dried porcini mushrooms, or other dried mushrooms, such as shitake or morels
1 cup hot water
¼ cup white wine
1 cup mushrooms, vegetable or chicken stock
Salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese (or other hard cheese such as Asiago, Manchego or Pecorino)
2 tablespoons chopped fresh herbs, such as parsley, dill, tarragon, chives, oregano and/or sage

Directions

Soak dried mushrooms in hot water for 20 minutes. Drain, reserving liquid. Heat a heavy-bottomed pot over medium heat. When hot, add olive oil, then add minced shallots. Sauté until translucent. Add drained farro and cook until a toasty fragrance emerges. Add wine and let cook for a minute, stirring often. Add reserved mushrooms and stir. Slowly add reserved mushrooms soaking liquid, being careful not to disturd the sediment. Add stock. Bring to a boil, then reduce to a simmer. Cover with a lid, placed slightly ajar. Cook, stirring occasionally, for 30 to 40 minutes.

After 30 minutes, check farro for tenderness. (If not tender, continue to simmer, checking at 10-minute intervals until tender, adding more water if grains seem dry). Taste for seasoning. Add freshly ground pepper and grated cheese, stirring until incorporated. Taste again; add salt only if necessary. Add herbs and stir to mix. Serve immediately.

Recipe by Emily Casey

Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)

Directions

In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off the stems and top quarter, remove the outer layer leaves until you are at the pale yellowish-colored leaves. Cut the baby artichoke in quarters and place immediately in the cold ice water. Bring a large pot of salted water to a boil and place the baby artichokes in the boiling water (straight from the ice water, we are avoiding oxidization or browning by using the lemon ice bath first). Cook the baby artichokes until tender, about 8-10 minutes. Drain and set aside. In a large sauté pan cook the pancetta until crispy, remove and set aside. Add the oil, garlic and onion and cook until caramelization process begins or about 7 minutes. Add the lemon zest and the baby artichokes and sauté a few minutes (about 3 minutes total), then add the wine and cook a few minutes longer. Add the cooked farro and stir well, making sure that the farro is heated all the way through. Remove from heat and mix in the parmesan. Seasonn with salt and pepper and serve with a tablespoon of the lemon zest-thyme butter atop.

Lemon Zest-Thyme Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh thyme, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Fresh Herb Farro Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

1 cup farro
2 tablespoons butter, plus more for greasing pie dish
1 tablespoon olive oil
½ of a red onion, chopped finely
2 cloves garlic, chopped
¼ cup of each of the following fresh herbs: parsley, basil, and chives, chopped
½ cup Parmesan cheese, grated
3 cups ricotta cheese
2 eggs
1 teaspoon salt
½ teaspoon pepper
Freshly grated nutmeg
Parsley and basil leaves, for decorating tart

DIRECTIONS

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter.

In a large sauté pan over medium heat, add butter and oil. Cook red onion and garlic until translucent, about 3 to 5 minutes. Add fresh herbs, and remove from heat. Set aside.

In a separate bowl, mix parmesan, ricotta cheese, eggs, salt, pepper, and freshly grated nutmeg. Add onion herb mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange fresh herb leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature.

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