Farro or whole Spelt grain is traditionally used in Italy to make Zuppa di Farro (Farro soup) but it is also delicious in salads or as a substitute for rice. Farro has a good chewy texture and a nutty flavour, and goes well with ingredients like pancetta, onion, tomatoes or garlic to make a delicious soup. Farro is also very low in gluten and is tolerated by some people with gluten allergies.
These whole grains of wheat have been around for centuries but are coming back into vogue because they are not hybrids like most wheat we eat, as well as being very rich in vitamins, fibre and minerals
500g
Bartolini
Product of Italy
Dolce di Farro
300g Farro
250g Dark Chocolate
200g Raisins
4 Egg Yolks
60g Flour
50g Sugar
1/2 litre Milk
1 teaspoon Vanilla Extract
Rind 1/2 Lemon, grated
1 small glass Rum
Soak the raisins in rum until softened. Boil the farro for 15 minutes, adding a pinch of salt at the end of the cooking time. Drain well and leave to rest. Meanwhile melt the chocolate then in a pan add to the drained farro, stirring well over a low heat. Add the raisins and stir well. In a small pan beat the egg yolks with the sugar and flour. Add the milk then bring to the boil and thicken. Add the vanilla and grated lemon rind. Allow to rest for about 10 minutes. Add a layer of farro to six serving dishes and then alternate layers of farro and cream. Serves 6.
