It is simply gorgeous and Yummy!
Back in 2001, when we were working on our cookbook, farro was still rare. If you went to the right restaurants, if you frequented the vortices of culinary hipness. Italian delis, in New York or San Francisco maybe. Specialty food stores, the occasional sighting. How the world has turned in a dozen years! Now you can often buy farro in grocery stores, which is a good thing if you want to make this week’s Tomato – Farro Soup.
If you were only 10 back in 2001 or you’ve lead a grain-deprived life, here’s a farro primer. Italians know farro as three different grains–einkorn, emmer and spelt–referred to as farro piccolo, farro medio, and farro grande. Emmer, the farro imported from Italy you’re likely to encounter in specialty stores, has a delicious nutty flavor and a satisfying, mildly chewy texture, as long as it’s not overcooked. Once cooked it…
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