Farro Recipes and Nutrition

	Jump to recipes made with: Semi-Pearled Farro Farricello (Cracked Farro) Sfarrata Soup Mix

Semi-Pearled Farro TRADITIONAL PREPARATION Boil Method: Used when the grain will be rinsed to remove surface starch, such as for salads, stir-fries, etc. For every cup of grain, bring 3.5-4 cups of water to a boil. Add a pinch or two of salt, then add the grain and stir. Remove any floating bits of chaff. Return the water to a boil, then reduce to a simmer. Cook, stirring occasionally, for 25 minutes. Remove from heat, cool under cold running water then drain well. Store in fridge up to 7 days. Pilaf Method: Less complicated than the boil method, this will allow the cooking liquid, which contains some of the nutrients, to be fully absorbed by the grain. Add 2 cups of liquid for every cup of grain, to a sauce pot with a tight fitting lid. Add some seasoning to taste and bring to a boil. Cover, reduce heat to low and steam for 25-30 minutes. Risotto Method: Simply substitute the farro for rice. Please note that you may require some additional broth and cooking time.	Farro & Peas (Soup) 1 cup pearled Farro 3 cups vegetable broth ¹/₂ cup green peas, fresh or frozen ¹/₄ cup chopped parsley or cilantro 1 clove garlic, crushed 2 tbs. onions, chopped 2 tbs. extra virgin olive oil 1 pinch each salt & pepper ¹/₄ cup grated cheese (optional) Sweat the onions and garlic in the olive oil till translucent. Add the Farro and sautée briefly. Add the broth and peas then bring to a boil. Reduce and simmer for about 25 minutes. Adjust the seasoning and serve. (yields: 3 cups) Farro Salad 4 cups semi-pearled Farro, cooked ¹/₂ cup sun dried tomatoes, julienned ¹/₂ cup black olives, sliced ¹/₄ cup cilantro ¹/₄ cup salmoriglio olive oil 1 tsp. balsamic vinegar ¹/₂ tsp. salt Assemble all the ingredients as you would a salad and allow the flavours to be absorbed by the Farro. It may be necessary to “refresh” the salad the next day with some vinegar and seasoning. (yields: 5-6 cups) Torta Salata Di Farro/ Farro “Cheesecake” (Savoury) 4 cups cooked Farro 1 ¹/₂ lb fresh Ricotta - drained (place in a cheesecloth-lined sieve over a bowl, overnight) 3 eggs ¹/₃ cup grated Parmigiano Reggiano 2 t. chopped parsley ¹/₄ tsp. grated nutmeg ¹/₂ tsp. sea salt & pepper to taste one 9” spring-form pan, buttered, and coated with bread crumbs Preheat the oven to 375°F. In a large mixing bowl, combine the Farro with the Ricotta, eggs, Parmigiano, parsley and nutmeg. Season to taste with salt and pepper. Spoon the mixture into the prepared spring form pan. Bake in a preheated 375° F oven for 40-50 minutes until golden on top and the filling is set. Cool on a rack, un mold and serve warm or room temperature.
	Pastiera Napoletana/Neopolitan Wheat Tart (Sweet) 2 cups cooked Farro 1 lb. whole milk Ricotta 4 eggs ¹/₂ cup sugar ¹/₂ tsp. orange flower water ¹/₂ cup candied orange peel ¹/₄ tsp. ground cinnamon q.b. pie dough for a 9” x 2” round cake or flan pan (bottom & lattice) Preheat the oven to 350°F. Beat the Ricotta to soften it, then add the sugar. Beat in the eggs and the remaining filling ingredients. Add the cooked Farro. Butter and line your pan with a 14” disk of dough. Pour in the filling and add the lattice pieces. Overlap the edges of the dough over the lattice work so that it rests within the pan diameter. This will give some strength to the edges. Bake for about 45 minutes or until the filling is set and the pastry is golden brown.
Farricello (Cracked Farro) TRADITIONAL PREPARATION Polenta/Porridge Method: Used when a sticky glutinous consistency is required. Use a ratio of 4 parts water to one part grain. Bring water to a boil, season if desired, then pour in the grain and stir. Remove any floating bits of chaff. Return the water to a boil, then reduce to a simmer. Cook, stirring occasionally, for 10-15 minutes. Pilaf Method: Used for salads, desserts and side-starches. Produces a light fluffy texture. Add 2 cups of liquid for every cup of grain, to a sauce pot with a tight fitting lid. Add some seasoning to taste and bring to a boil. Cover, reduce heat to low and steam for 10-15 minutes	Farricello Fish Cakes/Cracked Farro Fish Cakes ¹/₂ cup Farricello (Cracked Farro) 1³/₄ cups water 1 pinch salt 1 egg 1 can fish, drained (tuna/salmon/crab/lobster) 2 tbsp. parmesan cheese 1-2 tbs. chopped cilantro or parsley Cook the Farricello like Polenta: Bring water and salt to a boil, stir in Farricello, reduce heat to medium and simmer for 15 minutes while stirring often. Allow to cool. Mix in other ingredients and form small fishcakes. Bake in a 350° F oven for 20 minutes, or pan fry. Serve hot or warm. (yield: approximately 36-40 fishcakes) Farricello Pudding/Cracked Farro Pudding (Sweet) 1 cup Farricello (Cracked Farro) 2 cups water 1 pinch salt ¹/₂ cup currants 1¹/₅ cups date paste (recipe follows) 1 tsp. cinnamon, ground 1 tbs. lemon zest, grated (approx. 1 lemon) optional fresh mint, pistachio pieces Cook Farricello with currants as you would a pilaf: Bring water to a boil with a pinch of salt, stir in Farricello, cover and steam on low about 10 minutes. Allow to cool, then mix in other ingredients. (yield: approximately 3¹/₂ cups) Date Paste 2 cups dates, pitted and chopped zest and juice of 1 lemon pinch of salt ¹/₂ cup water Place all ingredients in a saucepan and cook over medium heat until soft (10-12 minutes) Remove from heat and allow to cool before using.

Sfarrata Soup Mix TRADITIONAL PREPARATION Polenta Method: Used when a sticky glutinous consistency is required Use a ratio of 4.5 parts water to one part grain. Bring water to a boil, season if desired, then pour in the grain and stir. Remove any floating bits of chaff. Return the water to a boil, then reduce to a simmer. Cook, stirring occasionally, for 30 minutes. Soup Method: Follow instructions on package.	Sfarrata Salad 4 cups Sfarrata mix, boiled, drained & cooled ¹/₄ cup extra-virgin olive oil ¹/8 cup balsamic vinegar 1 tbs. herbed sea salt ¹/₄ cup cilantro, chopped Mix ingredients as you would a salad and allow flavours to absorb into grain. (yield: 4 cups) Sfarrata “Polenta” 1 cup Sfarrata mix 4¹/₂ to 5 cups water 1 pinch salt optional parmesan cheese, olives, sun dried tomatoes (yield: 3 cups)

Copyright © Lilikoi Specialty Foods All Rights Reserved.
Website Design by BrainJuice Creative Inc. Website Feedback