Farro and Cabbage Recipe
Spelt or “Farro” is an ancient cereal that has been rediscovered recently. It has been around for centuries and cultivated on small farms that never exceeded 500 hectares. It has mainly been used in traditional recipes in the Garfagnana (Lucca) area of Tuscany.
Spelt is considered the “ancestor” of all wheat known today. It has been the core nourishment for many Mediterranean and Asian populations for more than 2000 years!
Spelt is sown in October or November on a slanted ground to avoid rainwater stagnation at about 200/300 meters above sea level. It is resistant to severe weather and does not need fertilizers of any kind due to the fast growth of the stalk. Spelt is also very resistant to parasites and/or infections. Its cultivation is basically considered organic since it is not treated with any chemicals.
Spelt or Farro is harvested at the end of June and stowed for approximately 2 to 3 months before husking.
Check out our delicious Farro and Cabbage Recipe for an extraordinary Tuscan dish:
Giannetti Artisans Farro and Cabbage Recipe serves 4 people:
Ingredients
5 to 7 oz of Giannetti Artisans IGP Farro
7 oz of kidney beans
17/18 oz of peeled tomatoes or tomato sauce
2 oz of non smoked bacon
1 medium onion
1 carrot
1 stalk of celery
2 black cabbages
olive oil
salt
Pepper
Soak the farro in cold water for about 3 hours. Rinse at least 2 times.
Chop bacon, onion, celery and carrot.
Sautèe until golden brown in olive oil on a low flame.
Add the tomatoes and cook for a few minutes.
Add the black cabbage to the sauce and cook until it wilts.
Add the cooked kidney beans and the water they have been cooked in and bring to a boil.
At this point you can add the farro, salt and pepper.
Allow to simmer for 2 hours and stir continuously.
Buon Appetito!
Credits: Farro and Cabbage Recipe – by Giannetti Artisans Inc.
