Mix
it up with Mani
Farro,
the Ancient Italian Grain Makes a Major Comeback
I became enamored of this popular Italian grain after
trying it in everything from soups, as a side dish and even milled
into flour and baked into chocolate truffle tortes. I suppose this
is not surprising, as farro is a cousin of the more common wheat
berry. However, as a whole grain, it is much lighter and faster
cooking than the dull, heavy wheat berry. Farro is high in fiber,
E and B complex vitamins and has more protein than wheat. Many wheat
and gluten sensitive people have been known to include farro in
their diet with positive results.
According to Ilyse Rathet of Italian importer Ritrovo
(www.ritrovo.com),
creative chefs, tiring of mashed potatoes and rice as a side dish,
have latched onto this amazingly versatile grain. Because even with
all these health claims, farro just tastes good. Like many of the
foods Italy is best known for, good taste is often the result of
finding good ingredients and doing just enough to bring out their
inherent flavor.
Brown Butter cookies are a case in point. Browning
the butter brings an earthy quality to this simple cookie - after
one bite, I don't know if I want to serve them with chocolate or
a cool glass of Sauvignon Blanc! Not a pairing I usually think of
with cookies.
The Farro and Poached Artichoke salad is one of my
favorites. It is good freshly made served hot, cooled to room temperature
(Italian style), and it keeps for days. Farro is so quick and easy
to cook, unlike rice, which has to be a perfect balance of rice,
water, heat and timing. Farro is more forgiving - I like to let
the farro sit and absorb any excess water and then drain it just
before I toss with the poached artichokes.
The Chocolate Almond Torte is remarkably fast to make
and is a real show-stopper. Stays moist and fresh for days, too.
Look for farro in Italian import stores, gourmet and
natural foods stores. Many people substitute bulgur or barley in
the salad, but seek out the real thing for the best taste.
Lemon
Farro Salad with Poached Baby Artichokes
Baby artichokes are tender all the way through, and they have
not developed the “choke”, the coarse fibers that must
be removed from larger ones. Kitchen scissors and a good, sharp
knife are the simplest way I know to trim an artichoke. Be sure
to dip in a bowl of water with vinegar or lemon juice to prevent
artichokes from turning brown, and begin cooking as soon as they
are ready.
Brown
Butter Cookies
If you have never had the delectable taste of browned butter,
you are in for a treat. Based on a recipe from my friend Nancy Kux
of Nancy's Fancies in San Mateo, California. Quick and easy, perfect
for a warm spring day - no mixing equipment needed!
Chocolate
Almond Torte
A true chocolate lover’s dessert, and several degrees
simpler than a flourless chocolate cake. Hard to believe it is made
with whole grain flour. The glaze and garnish add a little time
to the preparation; if you like, simply sprinkle the torte with
powdered sugar and serve.
