TDM CCN Header

16 March 2011

Farro With Pancetta & Salsiccia


I thought that integrating cereals to my kids' diet would be a difficult task but I was proven wrong.  My kids eat them with relish and my picky 5-year old even excitedly runs to his place in the table when he sees that I cooked cereals.  I cook farro (emmer wheat) almost like how I cook barley with very slight differences but for now I will discuss farro. 
 
It is rich in vitamins, carbohydrates, minerals, protein & fat.   Quite healthy and for this reason, I am feeding it to my kids.  Fortunately, I don't have to push any one of them to eat it.  When cooked with tomatoes, pancetta & salsiccia, the sapidity is extraordinary.  We all rate it a perfect ten.  It is that good!  


 

Farro With Pancetta & Salsiccia

Ingredients:
Serves 4
  • extra virgin olive oil
  • 150 g. pancetta affumicata, diced
  • 100 g. salsiccia, taken out from casing & crumbled
  • 1 clove garlic, halved or crushed
  • 1 onion, minced 
  • marjoram 
  • 400 g. tomatoes, fresh or canned  
  • 250 g. farro perlato (pearl emmer wheat), ready to be cooked
  • pecorino cheese, grated (optional)
  • parsley, minced
Directions:
  1. Over medium heat, in a saucepan with extra virgin olive oil, sautè the pancetta, sausage, garlic & marjoram.  When the pancetta & sausage are toasted, add the onions and cook for 1 minute. Discard the garlic.
  2. Add the tomatoes. Cook for an hour on low heat. If the sauce is drying out, add hot water when needed.
  3. Add the farro.  Cook for 30 minutes on low heat.  Stir frequently.
  4. Drizzle with the extra virgin olive oil before serving & sprinkle with the pecorino cheese and parsley.