I have been researching Italian recipes for our trip there in the Fall. I have found several recipes using farro. Farro is an ancient grain in the wheat family that is very easy to digest. It has a nutty flavor and has healthy benefits. Farro is grown in the Garfagnana region of eastern Tuscany. It is also known as spelt and can be used as a grain or ground into flour for bread or pasta.
I found two recipes for farro salad in my search and adapted them to my taste. In the summertime there is nothing better than a cool salad with fresh tomatoes, cucumbers, celery, radishes and basil. The farro pulls everything together and the lemon zest, juice and olive oil dress it to perfection. As a luncheon dish it is paired with hard boiled eggs. For dinner I served it with chicken piccata. We loved the nutty flavor and the cool accompaniments.
We are looking forward to a happy 4th of July with our family. We will be entertaining at least 14 family members. It has become a tradition on Lake Lure. I relish the memories that our 2 Grands and their 3 cousins are storing up; swimming, skiing, tubing, hiking, eating, wine tastings (Adults, LOL), crickets, porch lights, sleeping bags, cookies, s’mores, fireworks and love. Will try to keep up here.
Farro Salad: Insalata di Farro
1 cup farro
In a bowl, combine the farro with water to cover. Let soak for 2 hours. Drain and pour into a large pot with the 4 cups water. Bring to a boil and cook, uncovered, until very soft, about 40 minutes. (Cooking time may vary as much as 10-20 minutes.)
Drain and pour into a large bowl. Add the radishes, tomatoes, cucumbers, celery, basil, olive oil, lemon zest, lemon juice, salt and pepper and toss well. Place on a serving platter. Arrange the egg quarters around the edge of the platter. Chill and serve.
Glad to see you made it home safely. The salad sounds great! Enjoy your 4th with the family!
Sounds like the 4th will be memorable Penny!
I will never forget where I bought my first Farro..
Castelluccio..a magical drive through clouds to the top..where the small town was out of a movie.What a magical drive that was.. seeing the boot of Italy..that store ..father and son..their fathers and sons..
You will come back with indelible visions!
I love your farro salad. I have taken something similar on picnics and shopping trips when we could not eat at a restaurant. I packed it in a small widemouth mason jar – it travels well. Lunch in a jar.
I like farro but have not had it in a salad…yours looks terrific.
I love to eat farro in a salad. The chewy texture goes with all veggies. Especially like lots of parsley. Will try your recipe…radishes is what peaked my interest. Happy 4th with your family.
The first time I had farro was 8 years ago after my daughter and son-in-law were married. He is a chef and makes many Italian dishes since he apprenticed in a fine Italian restaurant. He has even made farro risotto for us. I love it and the texture. This salad is another wonderful way to use farro, Penny!
Beautiful salad Penny, sounds like you are going to have a wonderful 4th. Take care!