Food, Travel, Design and Cooking!
Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was in a ribollita at La Bottega, a little restaurant in Volpaia, a small town in Chianti. I had read that the mother of the family who own […]
Known as orzotto in Italy, this is a delicious change from regular risotto. The orzotto would be great made in the early fall as well, when we can still get local zucchini. I have substituted leeks & peas for the zucchini & carrots too, adding a few tablespoons of snipped chives & perhaps a bit […]
This is an excellent “risotto” made using farro. It is terrific in the winter or fall as a first course, perhaps followed by a roasted bird or meat of your choice. Makes 3 – 4 First Course Servings 2 Tbsp. EVO 2 small shallots, chopped fine 200 grams farro perlato (semi-pearled)** 1 ½ cups Chianti […]