Farro { pronounced in Italian Fahr-oh} is considered one of the oldest grains domesticated by humans. In ancient Rome it was a staple food that provided the main source of nourishment for the Roman legions. It almost completely disappeared during the last century but it's making a comeback.
Farro Salad inside Red Radicchio Cups
Farro looks a little like rice -- it has a little bite to it when cooked al dente and I think it tastes nutty. The protein in it is very easy to digest. You can substitute farro for rice and pasta in many dishes. Try it as an alternate to rice in a risotto. You can even combine farro with your favorite pasta sauce.
This recipe is very good on an Antipasto della Casa -- the House Antipasto. The ingredients are all very tasty and so good for you as well as being colorful with the radicchio rosso curls. I added some of the soffritto I made the other day, which cut my prep time considerably and so the recipe came together very quickly.
Soffritto the Holy Trinity in Italian Cuisine
The Insalata di Farro tastes so delicious that it's hard to believe it's healthy for you too. It is a little like a tabbouleh or wheat berry salads --farro can be a first course, lunch, or a salad.
Farro Salad inside Red Radicchio Cups
This would be an excellent summer dish when you can purchase the freshest ingredients from the farmer's market.
Farro Salad {Insalata Di Farro}
Ingredients
- 1 cup Farro wash if necessary -- follow package directions
- 2 cups chicken stock
- ½ cup soffritto
- ¼ cup extra-virgin olive oil
- ½ cup sliced Kalamata olives
- 2 cups grape tomatoes -- quartered
- Zest and juice of 1 lemon
- Arugula leaves q.b. (quanto basta -- as you like)
- 1 ½ teaspoon fresh thyme
- Salt and freshly ground black pepper
- Radicchio rosso leaves
Instructions
- Cook the farro in the chicken stock for about 25 minutes or more if necessary. The farro should retain a little bite, all of the stock will not be absorbed. Drain and save the stock for other uses.
- Mix everything except the radicchio rosso together. Season with salt and pepper to taste. Spoon the farro mixture into the curls of the radicchio rosso and serve on an antipasto platter.
Notes
- This can be served as a first course, lunch, or a salad.
- Instead of the arugula you can substitute peas, or mint, you can be creative. We did it our way -- enjoy doing it your way.
Nutrition
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Diane P.
I just love farro salad! It makes such a wonderful spring or summer luncheon salad!
Marisa Franca
We love it too. It tastes fantastic and it's so versatile. We even make a risotto out of it.