Search Results for “farro

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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...

by Rick Tramonto


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...

by Robin Asbell


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...

by Julia della Croce


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...

by Lorna Sass


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, ...

by Julia della Croce


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...

by Jim Denevan


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...

by Joyce Goldstein


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...

by Lorna Sass


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 ...

by Cesare Casella


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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