Napa Valley Bath Co.

Posts Tagged ‘farro’


Posted on March 19, 2009 - by napavalleybath

Zuppa di Farro — Farro Soup

Another popular soup of Tuscany…. To serve 4 you’ll need:

* 6-8 ounces farro
* 3/4 pound ripe plum tomatoes (or canned tomatoes), chopped and seeded
* 2-3 ounces pancetta
* Grated pecorino toscano cheese, or Parmigiano (romano will be too sharp)
* 2 cloves garlic
* 1 onion, finely sliced
* A small bunch parsley
* Some fresh basil
* A few sprigs thyme
* Epstein Napa Valley Extra Virgin Olive Oil
* Organic Grey Sea Salt and Freshly Ground Pepper
* 1 quart hot broth

Prepare the farro: Wash and pick out the impurities. Soak in water for 8 hours.

When the farro is ready, mince the pancetta and sauté it together with the thyme, onion, and garlic cloves…in the olive oil.

When this begins to brown, discard the garlic, and add the chopped tomatoes, parsley and basil. Cook for a few minutes and then stir in the hot broth.

Once this comes to a boil then add the farro. Cook over a low flame for 2 hours or until done…..taste it toward the end. Make sure you stir it often and check it throughout for the need for more seasoning. Let the zuppa sit for about an hour and serve it warm…..drizzle it with the Epstein Napa Valley Extra Virgin Olive Oil and then cover with the cheese.


Posted on March 19, 2009 - by napavalleybath

FARRO WITH MOZZARELLA DI BUFALA

Prepare the farro: wash it well and pick out any impurities. Soak it in water for at least 8 hours.

Boil the farro in salted water for 15 – 20 minutes and drain.

Put the farro in a bowl and cover with fresh mozzarella and tomatoes

Drizzle with the Epstein Extra Virgin Olive Oil….add a splash of our 6 year old Balsamic Vinegar….and finish with a pinch of our Grey Sea Salt.


Posted on March 19, 2009 - by napavalleybath

A Spin from Jamie Olivers – Insalata di Farro con Verdure al Forno

I wasn’t planning on offering you this but I opened to a page in Jamie Oliver’s cookbook….”Jamie’s Italy”…and it came to his Farro recipe.  Okay…I held off for 2 1/2 months but just had to purchase his Italian cookbook….at first I wouldn’t allow myself to buy a cookbook from a chap from London…while I had all the resources of Italian cooking at my fingertips….but I was weak yesterday….and I love J Oliver….and the colors and pictures in the book were so captivating….and then the recipe….I caved in.  But….lucky you….it was because of this recipe that I’m going to introduce a product that until today was only available to our Club Members…..Organic Farro!

Ingredients

Instructions

Preheat the oven to 400F.  Soak the farro in cold water for 20 minutes, then drain.  Slice the zucchini across into chunky half-moons and put them into a large roasting tray.  Add the remaining vegetables and the garlic cloves and toss together with a good dose of Extra Virgin Olive Oil.  Season well with sea salt and freshly ground pepper.  Try to spread the vegetables into one layer, as they’ll roast better this way.  Roast in a preheated oven for 30 – 40 minutes, removing the trays and carefully shaking them now and then until the vegetables are cooked through and crisp around the edges.  Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool.  When cool, tip on to a large chopping board, add the fresh herbs and chop finely.

Place the farro in a large saucepan, cover with fresh cold water and bring to the boil.  Simmer for 20 minutes, or until tender, and drain well.  Dress with Extra Virgin Olive Oil and the lemon juice, season with sea salt and pepper, and toss with the roasted herby vegetables.  Scatter over the reserved fennel tops and serve.

Observations

Can’t wait to try this soon…sounds amazing!!


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