Farro - it's not just Emmer - A summer salad for year round eating - chefshop.com/enews
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 The 3 Farros
Triticum monoccocum, Triticum dioccocum, Triticum spelta
We have always thought of this as a summer salad. We first made it back some 15 years ago, or so, at the Food and Wine Classic in Aspen for all the food starved wine-tasting crowds. Today, there is way more food served in the tents. (If you are thinking of going sign up now as they always sell out!)
And when we first made this salad it was made with a grain from Italy called "Farro". The response we received from the wine revelers was first, what is this? And; this is nutty, is this rice? Is this barley? This is so good! And of course, Where can I get this?
It was then that we delved deeper into the history of Farro to find out where it came from. And when Lena Lentz brought us her Emmer that’s when we really got into the "root" of the grain.
Farro describes and includes these three known grains that predate wheat. These “ancestral” grains are physically and nutritionally very different than wheat, especially modern day wheat.
Triticum monoccocum, known as Farro Piccolo in Italy, and Einkorn as it is popularly known today. It is the oldest known grain (we refer to it as a million years old) and the simplest and the softest in structure of the three.
Triticum diccocum, (my favorite to say,) known as Farro Medio, and is the fabled Emmer we use in this salad recipe. It is the hardest of the three and the precursor of modern durum. Perhaps 500,000 years old.
Triticum spelta, Farro Grande in Italy, known as Spelt. And it is often found in packages from Italy as Farro depending on where it is grown. It has the most chromosomes and is most similar to modern soft red bread wheat.
Because these grains are closest to the original grains, they are as nature first built them. Man perhaps picked them because when domesticated to grow in a“controlled” environment, they did not fall apart as wild grains did.
As a hulled grain, they need the be threshed like wheat, and the additional process of dehulling post-harvest.
From the Fertile Crescent, these original cereal grains are void of mutation from modernization. Classified as a wheat (Triticum) by the FDA, these tall growing, grown up grasses are quite different in the resultant taste than the wheat of the modern world. The Farro’s tall height makes for deeper roots allowing for nutrient superiority in minerals, proteins and antioxidants.
This perhaps is why Farros are so flavorful with a light pleasant nutty flavor. From risotto to cereal, they work as well in flour for everyday breads and doughs.
Shop now for these fabulous grains!
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A wonderful summer salad
to make year round!
This Emmer Salad is great! And this is the salad we always think of to have during the summer, but the fact is there is not a single ingredient you can't find in a modern grocer all year round. An olive oil you love best though, is important.
While you cook the emmer on the stove, you practice your knife skills on the remaining ingredients. Mix and serve. It's that easy and the bonus is you won't finish it all, so chill, and eat a wonderful cold salad tomorrow!
Make, try and see why so many "dinner" services include these hearty grains!
Click to see the recipe.
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A Fishy Elixir
Anchovy Syrup - Italian Slow Food
Mention this at a party or in a random conversation and the looks you will get vary from shock to intrigue. Regardless, the eyes get wider!
I brought it to five local Chefs, one cookbook author, a recipe taster and our own Chefs to taste and all said "Shazaam! Give me more!"
It is so much better than any old fish sauce. It plays so well with other primary ingredients by discreetly adding a briny, zesty flavor - without the fishy wallop of anchovy paste.
This is so special that the 5 months it takes to make it are as closely regulated as the process for making Balsamic Vinegar. Smooth, clean, pure, and as one taster said, "I could drink this it is so good!"
Click here to read more about Anchovy Syrup!
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Caramelized Cocoa Nibs
These little treats are so fabulously fabulous and versatile. Add this crunch to almost anything. Not too sweet, they are one of the absolute best treats. Cocoa caramelized. I bet they are even good for your health!
Parmigiano-
Reggiano
40 month aged summer milk Parmigiano-Reggiano. Fabulous! Time to restock! It is for me.
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Cooking Class "The Big Night" movie food!
A classic movie and classic Italian food -- all from the movie, "The Big Night". Don't miss Karen as she shows you how to make some traditional Italian dishes straight from "The Big Night" -- but will also show you how to make them even better and more delicious than what you see on the big screen. Note: we are not showing the movie, but we are going to eat the food! Watching "The Big Night" is not a pre-requisite -- but it's highly recommended -- because it a great food flick. Menu for the evening coming soon - but I'll give you a hint.... it includes Tempano! Be ready to listen to the soundtrack all night long!
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