Sorry, this entry is only available in Italian.
(Italiano) Gnocchi di Farro Monococco e cicerchie
(Italiano) Cenci di Carnevale
(Italiano) Biscotti con Farina di farro monococco, uvetta e nocciole
(Italiano) Insalata primavera
Taralli with extra virgin olive oil and farro flour
Start by preheating the oven to 180 ° C and lining the oven plate with oven paper.
Dissolve the yeast in a warm solution of water and wine. Gradually add the semolina, flour, olive oil and salt. Knead until a smooth and homogeneous mixture is obtained.
Make small rolls 6 to 9 cm long with a diameter of 1 cm. Close to form a ring by overlapping the two ends and press to stick together.
Place the taralli thus obtained on the previously prepared oven plate and bake for 20 minutes at 180 ° C or until the desired browning.
Remove from the oven, leave to cool and then eat
Tip: try to uniform the length of strips to allow the cooking to be as homogeneous as possible. To obtain a crumbly tarallo it is important that the dough strip, from which the tarallo is made, has a diameter of not less than 1 cm.
Cook the farro in boiling salted water. At the same time, in two separate pans, cook the eggs and green beans.
In a large dish cut the cherry tomatoes, add the drained tuna, the olives and the capers. Season with extra virgin olive oil.
Shell the hard-boiled eggs and keep them aside.
Drain the farro and green beans and add to the other ingredients in the dish.
Mix, adjust with pepper and salt as necessary, serve and complete with the previously shelled hard-boiled eggs.
Wholegrain Farro Spaghetti with Prugnoli
Clean the mushrooms with a brush and a damp cloth, avoid washing them as they would lose much of their perfume Chop them finely and chop a few even finer and keep aside. Chop the garlic separately.
Drop the spaghetti into the boiling pasta water.
After two or three minutes heat another pan with 4 tablespoons of oil and the minced garlic ready to sauté the pasta. Tilt the pan to facilitate the browning of the garlic (which cooks in deeper oil), let it take color and, after putting the pan flat, add the prugnoli but not the very finely chopped ones, which you have kept aside.
Turn up the heat, add salt and stir frequently. The mushrooms will make their own water and then they will start to reabsorb it: at this point you must have the pasta al dente ready to add to the pan. The cooking of the Prugnoli mushrooms will take 2-3 minutes.
Sauté the pasta with the mushrooms for one or two minutes, adding a ladle or more of the cooking water as necessary, then sprinkle with black pepper to taste. Decorate with the very finely chopped mushrooms and a delicious pasta dish is ready to serve immediately.
Wholegrain farro penne with spinach, gorgonzola and bacon
Bring a medium pot of water to the boil, adding some coarse salt.
In the meantime, heat 2 tablespoons of extra virgin olive oil in a medium pan.
Add the freshly crushed clove of garlic and the bacon, slightly brown and then add the spinach, lowering the heat to allow them to cook gently.
Cook the wholegrain Farro Penne for the time indicated on the package. Meanwhile, add the gorgonzola to dissolve in the pan with the help of a couple of spoons of pasta water, adjusting the salt and a little black pepper.
Drain the pasta and pour directly into the pan, mixing well all the ingredients.
Divide into four bowls and serve hot. Enjoy your meal!
Chocolate salami (without eggs)
Dissolve the butter. Coarsely chop the wholegrain farro biscuits and add to the cocoa powder and brown sugar.
Melt the dark chocolate in a bain marie.
Chop the almonds (alternatively pine nuts, pistachios or hazelnuts).
Mix all ingredients together and arrange the dough in the shape of a sausage on a sheet of aluminium foil, wrap, close well and put in the freezer for at least two hours.