L'Italo-Americano

www.italoamericano.org 38 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES W hen I first started mak- ing farro, I would have to make a special trip to our not-so-local Italian market to purchase it. It was a labor of love. Today, it sits just next to other cool new grains on the market and is simply an item on my regular grocery list. This earthy, nutty grain has become a staple on our dinner table and gets tossed into soups, salads and dishes to make them heartier and healthier. My first encounter with this nutritional powerhouse was on a rainy day in Italy. An unexpect- ed chilly day left me bundled in every sweater that I had packed in my suitcase. Determined to see the sights of Rome, I waddled out into the cold, camera, guide- book and determination in hand. That chill soon turned into an all out rainstorm and I quickly decided that lunch was a much better idea than sightseeing. I sought refuge into the first little trattoria I could find. The table next to me was already tucked into steaming bowls of soup, deli- cious aromas wafting my way. I simply pointed and soon my own bowl arrived – a deliciously thick concoction of farro and veggies that warmed me to my core. My love affair with farro had begun. Farro is an ancient grain that has been eaten for thousands of years around the world. It is an excellent source of fiber and pro- tein. Its chewy bite lasts long after being dressed with vinai- grette or tossed into a soup. You should be able to easily find farro perlato, which has the tough outer hull removed. I like to soak farro MICHELE BECCI THURSDAY, NOVEMBER 16, 2017 for about 15 minutes prior to cooking, as it shortens the cook- ing time. For this recipe, I made a large batch of farro and used most of it to make a farro salad for lunch. Farro swells as it cooks so two cups go a long way. I paired the farro with some sautéed garlicky broccoli rabe, tossed it in a red wine vinaigrette and then topped it with a simple poached egg for a hearty simple tasty lunch. As I type, I have a pot of stock sim- mering on the stove with which I plan to make a simple vegetable soup with the remaining farro. Perfect for this chilly rainy day much like that day in Rome many years ago. Buon appetito! Michele Farro and broccoli rabe salad with poached eggs Ingredients: • Two cups Italian farro • Kosher salt • One large head broccoli rabe • Three tablespoons olive oil, plus additional for drizzling • Four cloves of garlic, chopped • Four fresh eggs • Dash of vinegar • Freshly ground black pepper • For the vinaigrette: • ¼ cup red wine vinegar • ½ cup extra-virgin olive oil • Kosher salt • Freshly ground black pepper Directions: 1. Rinse the farro under cold water. Bring a medium pot of salted water to a boil. Add in the farro. Cover and allow to come back to a boil. Lower heat and simmer until al dente, about 20 minutes (follow package direc- tions). Drain the farro and spread on a sheet pan to allow to cool. 2. While the farro is cooking, trim the woody stems off the broccoli rabe. 3. Refill with cold water the same pot you made the farro in. Add salt. Bring to a boil. Add the broccoli rabe and cook until ten- der, 2-3 minutes. Drain and allow to cool. Roughly chop into bite sized pieces. 4. In a medium skillet, heat olive oil over medium-low heat. Add garlic and sauté until lightly golden, about 1 minute. Add the chopped rabe to the skillet and toss with the garlic. Sauté for a minute or two and remove from heat. 5. Add about 3 cups of the cooked farro to the sautéed broc- coli rabe. (Feel free to adjust the ratio if you would prefer more farro or rabe. You may have some leftover for another use.) 6. Make the vinaigrette: In a small bowl, whisk together the red wine vinegar and extra-virgin olive oil. Season with salt and pepper. Add the vinaigrette to the farro and stir gently. Taste and adjust seasonings. 7. Poach the eggs: In a pan of steadily simmering water, add a dash of vinegar. Crack the eggs individually into a small teacup or ramekin. Using a spoon, create a whirlpool in the pan to help shape the poached egg. Gently add the eggs to the water. Cook for 3 minutes. Using a slotted spoon, remove to a paper towel to drain. 8. Plate the farro salad on shal- low serving bowls. Place a poached egg on top. Drizzle with extra virgin olive oil and freshly ground black pepper. Serve immediately. Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalianTable.com. Farro, the grain of choice of the ancient Romans, is a healthy and flavorful choice if you want to keep healthier without giving up on taste Fall in love with farro

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