Just a quick one today, and no real recipe to speak of. But I picked up some farro a while back, and I’m finally in the mood to tackle making something out of it. Dear blog readers, meet farro.
It’s a bit of a mystery, this grain. Opinions differ on what it actually IS. By most accounts, most of what is sold as farro is actually emmer wheat. However, that may not be entirely accurate – spelt and einkorn are also called “farro” in Italy. So it’s all a bit obtuse. But I’m venturing into the mystery with abandon, definitions be damned.
What I do know is that the farro that I currently have smells deliciously nutty when I open up the canister I have it stored in, so whatever grain it actually is, I’m really excited to work with it.
Popular opinion seems to be that soaking farro overnight is the way to go, so that’s what I’m doing.
Most recipes I’m finding are fairly simple farro salad recipes. I’m not sure I’m entirely excited about that, so I may play around and try something a little more adventurous. It may be a disaster, but at least it’ll be an interesting disaster.
I’ll report back on my findings soon. Until tomorrow, folks.