I’ve been meaning to get around to farro for about five years. Mary Ann Esposito used farro in one of her Ciao Italia cooking shows; it looked intriguing and I made a mental note to give it a try. Sometimes things just get away from me, farro happens to be one of them.
So what exactly is farro? It is a type of wheat grown in Italy. The farro that I found at Micucci’s (my local Italian market) was semi-pearled which simply means that it was slightly processed to remove some of the hull (outer shell of a grain) and that it cooked more quickly.
For a recent dinner, I made a Citrus Parmesan Farro Salad from 101 Cookbooks. I have tried out quite a few recipes from 101 Cookbooks and they all have been spot on delicious with an added bonus of "healthy too."
Once the farro was cooked (which could be done ahead of time and chilled until need for the salad), this dish came together in minutes and it was soooooo tasty.
Spring green are tossed with farro in a orange-Parmesan dressing and topped with Spanish almonds and crumbled goat cheese. Totally delish! There are pecans in my photo because I ran out of almonds the 2nd time I made this salad (and remembered to take its picture). I preferred the almonds, but the pecans worked just fine as a substitute.
For the recipe, click here (there’s even a quick video for your viewing pleasure).
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