Farro and I first met while I was working at Oliveto and it was love at first bite. Initially I was attracted to its rich, nutty flavor, but our relationship quickly became serious as I began to realize that farro not only tasted good but made me feelgood as well. Since farro and I first met in a bar (and I am sure many of you know how those relationships work out), I decided it was time to do a little background check. I needed to make sure that farro was not too good to be true.

After sifting through nutrition texts and cookbooks I found that farro has a lot to offer. An ancient grain and a distant elder cousin of modern wheat, farro most likely developed out of wild emmer and is very closely related to spelt (so much so that the majority of texts claim they are identical). Farro is a hearty grain and can grow in diverse climates; it has a strong hull that is more resistant to insects and pollutants than modern wheat. When compared to modern wheat, however, farro has a lower yield per acre and needs a longer milling cycle, so it is not a cheap date.

Although a little more pricey than its modern cousin, farro makes up the difference in nutritional value. Farro is an excellent source of complex carbohydrates and offers more than twice the amount of protein and fiber than modern wheat. Additionally, farro contains a special type of carbohydrate that has been found to stimulate the immune system. Although it contains gluten, the gluten molecules are much more fragile than in modern wheat so it is more easily digested. Doesn’t it all sound so dreamy? It makes me want to hang a hunky poster of farro over my bed.

While the poster thing might be going a little too far, my enthusiasm for farro hasn’t wained since that first taste and it appears others share my passion. As noted on Cook & Eat, farro has been popping up lately on many restaurant menus and is becoming more widely available at gourmet retailers and natural food stores. Posted below is my favorite farro recipe so far (but I am sure there will be more to come). It is farro cooked risotto- style, or farrotto, and it is a specialty of the central regions of Italy. Like risotto, cooking farrotto requires constant attention, so pick a night where you can focus all your energy on the dish (believe me, it is worth it).

I hope this post fuels more farro passions! If you can’t find farro (spelt) in your store, check out these online retailers:

• Market Hall Foods
• A.G. Ferrrari

Farrotto with Cavolo Nero
Serves 6 as a main course

• 6-7 cups chicken stock
• 4 tablespoons butter (divided)
• 1 pound cavolo nero (dinosaur kale), thinly sliced
• 2 cups finely chopped yellow onion (about ½ onion)
• 2 cups farro (soaked overnight)
• sea salt
• fresh ground black pepper
• 1 cup Parmigiano-Reggiano

Pour the stock in a saucepan over high heat and bring to a boil. Reduce the heat to low and keep the stock at a simmer.

In a large deep saucepan, melt 2 tablespoons of butter over medium heat. Add the thinly sliced cavolo nero and sauté for about 2 minutes. Remove cavolo nero from heat and allow to cool.

In the same saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add the onion and sauté until translucent, about five minutes. Add the farro and stir well to coat with the butter. Add one cup of the simmering stock and cook, stirring until the stock is almost absorbed. Then continue to add the stock one cup at a time while stirring; always allow the stock to be almost fully absorbed before adding more.

Add the cooked cavolo nero when about ¾ of the stock has been added. When you have about 1-2 cups of stock left, check to see if the farro is done cooking by tasting it - it is ready when tender but still chewy at the center. (you may not need all of the stock). Season to taste with sea salt and pepper.

Serve immediately and garnish with a pinch of Parmigiano-Reggiano.

Tagged as: main course, whole grains

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