Farro Salad with Pears and Cheese

FARRO CON RUCOLA, MIELE E PERE


FARRO CON RUCOLA, MIELE E PERE

Farro is a “cousin” of spelt, and a grain so ancient that it is said to have sustained the Roman legions with its nutty flavor, chewy texture, and high fiber, vitamin, and protein content.

FARRO NEL COLINO

When I was growing up my mom would always bring back some from our visits to Nonna in Tuscany. Our friends in Venice would taste her soups or cakes with a combination of curiosity and suspicion: at the time, in fact, farro was used only in a few Italian regions, and mostly in peasant dishes. By the way, these are the same friends who were puzzled by her use of olive oil, which they considered a heavier and less healthy alternative to butter or margarine!

In more recent years, however, farro has made it onto the chic tables of all northern Italy , and even to the United States, where it flies off the shelves of gourmet grocery stores such as Zabar’s and Citarella’s.

K3106 FARRO CON RUCOLA H

Warm Farro Salad with Pears and Cheese

Prep Time: 10 minutes

Cook Time: 30 minutes

40 minutes

4 to 6

Ingredients

  • 1 lb farro (you can substitute spelt)
  • 1 large bunch arugola
  • 3 medium pears
  • 1 1/2 tbsp honey
  • 4 oz gorgonzola or blue cheese (you can substitute feta)
  • 1 1/2 tbsp white wine vinegar
  • 4 or 5 tbsp extra-virgin olive oil
  • salt and black pepper to taste

Directions

Rinse the spelt and cook it until al dente in salted boiling water (about 30-40 minutes in a regular pot or 5-10 minutes in a pressure cooker, follow instructions on package). Drain, allow to cool, and transfer to a salad bowl. Whisk the oil with the vinegar and honey, salt and pepper. Peel and slice the pears and drizzle them with lemon juice to prevent them from darkening. Dice or crumble the cheese, and break or cut the arugola into smaller pieces. Add all ingredients to the farro and dress with the honey vinagrette. Serve slightly warm or at room temperature.

http://dinnerinvenice.com/2013/03/12/farro-salad-with-pears-and-cheese/

More with Farro:

My Chestnut & Farro Soup

NYT’s Farrotto with Mushrooms

Lucullian Delights’ Chocolate Farro Cake

Tartines with Blue Cheese and Red Grapes

Tartines with Blue Cheese and Red Grapes
Tartines with Blue Cheese and Red Grapes

Tartines with Blue Cheese and Red Grapes

Italian Jews have always enjoyed a wide variety of cheeses, both as a simple accompaniment to bread, and as an ingredient in our recipes. Ashkenazi Jews, on the other hand,  historically had access to only a couple of kinds of the soft variety, and never developed a cuisine around them – or a real taste for them. In recent years, however, the kosher marketplace in Israel and (to a lesser degree) in the US has expanded to include an ever-increasing range of options.

The newer generations, in particular, have even learned how to appreciate more complex flavors. In this context, a reader emailed me last week to ask how she could serve blue cheese to her friends at a casual Golden Globes get-together, and the quick, easy recipe below (learned from a friend in Modena, who makes it with Gorgonzola) would be perfect for that type of party.
It also gives me the chance to chat about cheese pairings, which are a lot of fun because the possibilities are almost endless. Depending on their texture and flavor, cheeses can be accompanied by fresh fruit, dried fruit, vegetables, herbs, fruit preserves and compotes, and honey. Fruit and cheese, in particular, are a match made in heaven, because they highlight each other’s characteristics: the juiciness and fresh fragrance of fruit complements the creaminess and deep flavor of cheese, and vice versa.

Obviously, this perfect balance derives from the essence of these two foods – one, fat-free and sugar-based; the other, virtually sugar-free and full of fat, sort of a culinary Yin/Yang.
Some ideas of pairings with not-too-hard-to-find cheeses:
- Soft, creamy cheeses with strong, sharp flavor (like Brie, Camembert) with canteloupe or grapes;
- Soft, fresh cheese with bland, milky flavor (Cottage, Mozzarella): fresh tomatoes or oranges;
- Medium-hard and medium-strength (Asiago, Gouda, Edam, Cheddar): pears, apples, berries;
- Hard, strong (Parmigiano, Pecorino Romano, Cheddar): pears, red grapes, dried fruit, honey, preserves, fruit chutneys.
And now…..

Tartines with Blue Cheese and Red Grapes

Ingredients

  • 8 to 12 slices of crunchy bread, depending on the size (pugliese, Ciabatta or Baguette)
  • ½ pound blue cheese
  • 1 ½ tablespoons mustard
  • 1 teaspoon honey
  • ½ teaspoon freshly ground black pepper
  • a small cluster of pale red grapes

Directions

Remove the crust from the bread slices (optional) and toast them in the oven or on a grill until crunchy.

In the meantime, cut the blue cheese into small pieces and mash it with a fork. It works perfectly on its own if it’s creamy. If it’s drier and crumbly, you can add a couple of tablespoons of greek yogurt or ricotta to it.

Spread the toasted slices with the blue cheese, and decorate with the sliced grapes.

Blend the mustard with the honey and drizzle over the top; end with a touch of black pepper.

http://dinnerinvenice.com/2011/05/22/tartines-with-blue-cheese-and-red-grapes/