Search Results for “farro

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172
farro-with-vegetables

Farro with Vegetables

A grain-based antipasto makes all kinds of sense to me, and a little plate is a great way to introduce people to farro, which might be un...

22425
farro-studded-focaccia-with-herbs

Farro-Studded Focaccia with Herbs

Whole Farro, Kamut, or any grain makes a chewy, sweet note in this focaccia. Farro is an ancient variety of wheat, probably used in antiq...

7921
farro-and-cabbage-soup

Farro and Cabbage Soup

Although this is a meatless dish, the cabbage and onions provide a hearty flavor base. Cooked farro berries or ground farro is used. Whol...

20701
farro-risotto-with-pancetta-asparagus-and-hazelnuts

Farro Risotto with Pancetta, Asparagus and Hazelnuts

Farro makes a lovely risotto. In fact, the Italians have a special name for it: farrotto. This farrotto is dotted with diced pancetta, an...

7915
farro-and-artichokes-alla-viola

Farro and Artichokes alla Viola

Viola Buitoni gave me this recipe, which puts together two foods of which I am very fond, farro and artichokes. By birth and upbringing, ...

22454
farro-soup-with-greens

Farro Soup with Greens

Related to spelt or emmer wheat, farro has a fantastic nutty taste and chewy texture, which in this soup play very well against the sharp...

2934
farro-with-butternut-squash-and-chestnuts

Farro with Butternut Squash and Chestnuts

Cultivated in western Tuscany, in the area known as the Garfagnana, and in the Abruzzo to the east, farro is an early variety of wheat. T...

20695
farro-minestrone

Farro Minestrone

Farro, an ancient cousin of the wheat berry, is a toothsome and lovable grain. It cooks quickly and always remains pleasantly chewy. Most...

15358
farro-soup

Farro Soup

Although a handful of American restaurants have discovered farro, it is not so easy to find this ancient grain outside of Lucca, where I ...

15223
farro-chicken-and-avocado-salad-with-lime-vinaigrette

Farro, Chicken, and Avocado Salad with Lime Vinaigr...

This recipe uses the Italian grain farro, known in the United States as spelt, which has been popular in Tuscany for centuries and today ...

by Alfred Portale

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