Friday, August 5, 2011

Recipe: Farinella

Thanks Jennifer
Recipe #1 taken from

Massimo's "Farinella"
Yield: Serves 4 to 6

One summer my husband, Massimo, and I vacationed with our son, Max, near Lucca,
about an hour from Florence. There we discovered a local specialty, farro, an ancient
grain (emmer, often called spelt, in English) similar to barley, traditionally used in bean
soup there. We bought lots of it, and Massimo then made a salad based on panzanella but
substituting the boiled farro, for soaked and squeezed bread — a terrific idea that has
become a warm-weather favorite.

• 1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained
• 6 cups water
1 small red onion, chopped coarse
2 tablespoons red-wine vinegar
4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse
1 cucumber, peeled, seeded, and chopped coarse
1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
2 tablespoons chopped fresh basil leaves
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

1. In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just
until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill
spelt 30 minutes, or until cold.
2. While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at
room temperature. Add chilled spelt and remaining ingredients and toss salad to combine

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