Posted by local foodie on Oct 27, 2010.

Tuscan Recipe

I just got back from staying on a farm in the majestic countryside of Tuscany with the SlowFood Group of Boston! Here is one on the MANY great dishes we consumed during our stay at the farmhouse.

2c.* farro( can be substituted with Barley or any other whole grain)
1/2 c chopped green olives
1 canned artichoke hearts, chopped
1 c cherry tomatoes, halved
1/2 red onion, thinly sliced
2 Tbs fresh basil
2 Tbs. fresh parsley
extra virgin olive oil
salt and pepper to taste

Rinse farro till water runs clear(It's best if you let it soak overnight), place in pot, cover with water and bring to a boil, skimming off and discarding any foam that rises to the surface. Add 1 tsp salt, reduce heat and cook grain until it has softened, about 30 minutes. Watch the pot and add additonal water as needed, keeping the grains covered.

Drain farro and rise with cold water in a colander to cool, draining well. Place in a large bowl and add all other ingredients, being especially generous with the olive oil. Add additonal salt, stirring and tasting, add a bit of freshly ground pepper. Stir in a generous amount of pecorino cheese if you wish.

* Farro is a food product consisting of the grains of certain wheat species in whole form( aka very healththy :) ) Barley and farro may be used interchangeably because of similar characteristics. Emmer, Spelt and Einkorn are called farro in Italy. Regional differences in what is grown locally and eaten can be classified as farro.

Serve with a a lovely crisp, slightly fruity white wine from the Tuscan region, along with a green salad and some crusty bread.

Comments

Submitted by Anonymous on

This is definitely a dish I would love to share with you PC.
Emmanuel