Il Farro: (949) 723-5711
Il Gelato Café: (949) 675-3632
Farro lacks essential amino acids, particularly lysine, and by coupling it with legumes rich in these substances such lack is compensated. You can cook it with just about anything (ideal with vegetables) and can be utilized in most dishes in place of pasta or rice. Almost all thick soups, until the beginning of last century (when pasta was not yet used), were cooked with cereals and among them farro always constituted the richest and most appreciated. It was also utilized for cakes, pies and other concoctions, what follows is an interesting recipe from the old book “il panunto Toscano”of Francesco Gaudenzio, a gesuit monk born in Florence April 12 1648, a known gourmand who moved from convent collecting local recipes and who finally compiled a volume that he himself described as “opus in which it is shown the ease of modern cuisine at little expense.”
Wash the Grain Farro in cold water and let it stay in the water for 6-8 hours. Cook low in the same water and add salt in order to clean the impurity. Complete the baking covered for 50-60 minutes.
Cook 100gm of Farro. After a quarter of an hour add 2 carrots, 2 onions and 1 celery stem all chopped. Add water to desired consistency. When cooked serve with a sauce made from chopped parsley, pressed garlic and oil blended together.
Sauté an onion and a garlic clove in olive oil. Add 160 gm pork bacon finely chopped and 500 gm of tomatoes with chopped parsley and basil. Add l00 gm of boiled pork rind and 600 gm of Farro (previously softened in water). Allow to cook slowly in covered pot. Serve with sprinklings of pecorino cheese.
In a warm pan pour oil, garlic and hot chilly peppers. Add chopped cherry tomatoes. After 5 minutes season 350 gm of Farro spaghetti already cooked “al dente” and serve.
Add oil, 1/2 glass of dry white wine, 6 diced Cipollotti, a handful of basil, 2 laurel leaves, hot chilly peppers and salt to taste. Allow to cook for 10 minutes and add 4 firm ripe tomatoes diced in little squares. Cook 350 gm of Farro spaghetti, season and sprinkle with diced basil.
Clean shellfish (prawns, scampi, pannocchie). Heat pan, add oil, onion, garlic, then add the shellfish and finely chopped fennel. Cook rapidly with lid. Add 200 gm of diced small tomatoes, salt and hot chilly pepper. Add 350 gm of Farro pennette cooked “al dente” and stir fry together with seasoning.
Clean 400 gm of champignons, cut into slices. Place half a glass of oil, a garlic clove, mushrooms, hot chilly pepper in a hot pan. Allow to cook over a slow stove for half an hour. Cook 350 gm of Farro pennette then stir fry with ingredients adding chopped parsley. Serve with grated cheese.
Cook 350 gm of Farro riccioli in salted water and 800 gm of diced broccoli separately. Sauté’ oil and garlic and add 2 salted anchovies cleaned and scaled. Add chopped tomatoes, hot chilly pepper and salt to taste. Strain pasta and broccoli and season with tomato sauce adding 300 gm of salted ricotta cheese or pecorino.
Sauté’ an onion until golden in extra-virgin olive oil. Add garlic and season vegetables cut in cubes. You can vary with zucchini, artichokes, carrots, celery. Cook over a slow stove. Cook 350 gm of riccioli and season with cooked vegetables and flavor with parmesan cheese.
Heat 1% litres of water. When the water is warm sprinkle 300 gm of Farro flour and stirring constantly bring to boil and boil for about one hour. Prepare the sauce with sausage, champignons, a packet of dried porcini mushrooms. Place polenta on wooden plates and cover with sauce and cheese.
Dissolve 50 gm of yeast in tepid water, knead 500 gm of Farro flour with 25 gm of oil, 2 teaspoons of sugar and 1 teaspoon of salt. Allow to leaven for one hour. Then divide into loaves and allow to leaven. Cook the bread loaves for 30-40 minutes in the oven at 220.
Heat 25gr. of yeast in a cup full of warm water, add 10gr. of sugar; put 300 gr. of farro flour in a bowl, a little bit of salt and add 2 spoons of olive oil. Add the melted yeast and mix up, adding 50 gr. of flour. Let the dough sitting in a towel for 30 minutes. In the meantime, chop 100gr. of mozzarella cheese and 100 gr. of tomatoes. Put the dough in two nonstick pots, decorate with tomatoes and mozzarella, 5 leaves of fresh basil and a spoon of olive oil, add a little bit of salt and let it cook together for 10-15 minutes in the oven at 220.
Mix 150 gr. of butter until it becomes foam. Add 100 gr.of honey and 2 eggs. In a different bowl, mix 200 gr of farro flour, 100gr. of…, one pack of yeast, 1/2 liter of milk and 3 spoons of orange and lemon juice. Add everything to the butter in small quantities. The mixture is going to be thick, but it’s possible to add some milk or flour. Put the spread mixture in a greased tray and add 3-4 half apples with little cut all around. Bake in the oven at 180 for about 50 minutes.
Soften 300gr of butter and mix it up with 100 gr of sugar, 2 egg yolks and 1 egg, 500gr of farro flour and half yeast. Let the mixture stay and spread butter on a tray. Then, spread the mixture in the tray and cover it with blueberry jelly. Create a reticulated with little stripes of the mixture. Bake in the oven for 20 minutes at 170.