Ingredients: Farro

Farro

A little grain with a long history, Farro has been discovered in Egyptian tombs, amongst Roman legionnaires' provisions, and is now a noted essential in homes and renowned restaurants all over the world. Farro is a highly nutritious fully-flavored grain that has been cultivated for millennia in the Middle East, North Africa, and Italy. A member of the wheat family, it is often confused with spelt (Triticum spelta), a similar wheat, and Triticum monococcum, a less flavorful, single-spiked wheat variety. True Farro, Triticum diococcum (or "emmer wheat"), has two distinctive spikes and a rich taste that lends itself beautifully to hearty soups and sustentative stews. Italian kitchens, especially those in Tuscany, Latium, and Umbria, have been creating classic dishes with this gratifying grain for thousands of years.

In the Kitchen
Today's kitchens have brought back this healthy, high-energy food by refining old recipes with a little modern day sophistication. In addition to in soups and stews, Farro elicits appeal in both salads and risottos, and can add a playfully chewy texture to a miscellany of dishes. The grain's nutty taste blends perfectly with mushrooms, herbs, and seafood. When combined with more glutenous ingredients, such as wheat flour or eggs, flour from Farro can be used to make excellent pastas and breads. Try partnering semolina and Farro flour to make a terrific pasta dough.

Cooking Tips
For best results and even cooking of Farro in risotto, rinse the grains first and remove any floating bits. Then, soak the Farro overnight in cold water (enough to fully cover the contents). Cooking time will be approx. 45 minutes.

Buying Tips
To be sure of purchasing the real thing (rather than spelt or the one-spiked Triticum monoccocum), look for Farro (Triticum dicoccum) imported from Italy, and steer clear of the unlikely packages found in health food stores. Specialty markets should also carry "the good stuff," but if the ones in your area prove without, orders can be placed with Buon Italia at (212) 633-9090.