Farrotto allo Zafferano con Pignoli Tostati
Creamy Farro with Saffron and Toasted Pine Nuts
I recently received an absolute treasure trove of Rustichella d’Abruzzo products from Rolando Beramendi of Manicaretti Italian Food Importers. Rustichella D’Abruzzo products, the ones that come in the brown bags, have been a favorite of mine since I was first introduced to them in the mid-eighties by food writer Kristine Kidd. I decided to start with the farro (FAHR-oh).
For those of you new to the heirloom grain game, farro is an unhybridized wheat that has been around since man first cultivated cereal back in the Neolithic age. It is not barley. It is not spelt. It is, to be specific, Triticum dicoccum. The kernels can be served whole in salads, side dishes, soups, stews or stuffings. Interest in farro has been building since the nineties, and today it is all the rage in the food world, representing as it does, a return to the old ways of farming and the resurgence of traditional foods.
Whole kernel farro is available in processed and unprocessed form. Unprocessed farro, even with a pre-soak, can take up to an hour to cook. The grains are often refined through a polishing process known as pearling. Farro thus processed is described as either perlato or semi-perlato, referring to just how much of the hard outer husk and bran have been removed during processing, with semi-perlato retaining more of the fiber and nutrient content. The upside of the refining process is much quicker cooking times, anywhere from 20 to 35 minutes. Always read the package directions to check on the cooking time and see if a pre-soak is called for. Semi-perlato farro cooks up best with a brief pre-soak, and retains more of its toothsome bite than farro perlato.
Farro holds up well after cooking, with grains that remain separate, resist getting gummy, and retain their texture over several days. Think of recipes that call for rice (white, brown or otherwise), barley, or bulgur, and chances are that farro will make a happy marriage. Its satisfying bite and chewy texture make it a particularly good match for nuts and dried fruits. Farro is so versatile that it can even be used in sweet dishes, and the proof is in food writer Domenica Marchetti’s Baked Farro Pudding. Slow food, sweet and perfect for a cold morning.
You can also purchase farro flour and make your own farro pasta or use it in breads and other baked goods. Farro puls is a coarser grind that can be used to make porridges and puddings and is delicious when prepared like polenta. Cook it up and layer it with a meat ragù or, my favorite, a mushroom ragù (coming soon to my site.)
Gianluigi Peduzzi of Rustichella d’Abruzzo works with local farmers in the comune of Penne in the Abruzzese province of Pescara to grow over 100 tons of a local variety of farro known as farro vestino (the Vestini were early inhabitants of the area.) The grain is harvested in late spring, and like another Abruzzese favorite, cicerchie, thrives in poor, rocky soil. Rustichella d’Abruzzo sells a semi-pearled version they call “Whole Farro” that is available online from Market Hall Foods.
I decided to use the farro to make a farrotto – a dish cooked in the style of risotto. This cooking method yields perfectly cooked grains of farro enrobed in a creamy, rich sauce. It is a delight on its own or as an accompaniment to a sumptuous beef roast or a Thanksgiving turkey.
Zafferano (saffron), another of Abruzzo’s culinary treasures, adds a hauntingly subtle backdrop of flavor to the dish. The spice is cultivated on the Navelli plain where the dark soil and frigid nights make for perfect growing conditions. It is harvested in October, just as the farro is being planted in neighboring Pescara. Shaved Parmigiano adds a salty bite and pleasing garnish to the farrotto. A vegetable peeler drawn against the side of a piece of Parmigiano makes quick work of forming the shavings. And finally, with a unique flavor and soft chew that yields more willingly to the bite than farro, the toasted pignoli (pine nuts) are a wonderful counterpoint to the grain.
Farrotto allo Zafferano con Pignoli Tostati
Serves 4
This very rich dish is best made with an unsalted, light homemade brodo. If you opt for a commercially prepared brodo, purchase one marked “unsalted” or “low-sodium”, or try Stock Options, an excellent frozen product. If you find that your brodo is very heavily flavored, I suggest substituting 2 cups of water for an equal volume of brodo, otherwise you risk creating a dish that is overpoweringly rich. Take the time to mince the shallots very finely so that they melt into the farrotto, and sauté them gently. If browned or scorched, they will impart an unpleasant and bitter taste to the farrotto. The same goes for the pignoli. Toast them carefully as they too can develop a bitterness that has no place in this elegantly flavored farrotto.
1½ cups farro Rustichella d’Abruzzo Whole Farro
⅓ cup pignoli
6 cups brodo di pollo (click for the recipe)
Very generous pinch, about ¼ teaspoon, zafferano threads
2 tablespoons extra virgin olive oil
¼ cup finely minced shallots
½ cup dry white wine
1-2 tablespoons unsalted butter, softened
¼ cup grated Parmigiano-Reggiano, OR Grana Padano, plus more to shave over farrotto
Fine sea salt
Black pepper
Soak the whole farro in cold water to cover, about 20 minutes. While the farro is soaking, adjust the oven rack to the middle and preheat the oven to 325 degrees F. Place the pignoli on a small rimmed baking sheet and toast on the middle rack until light golden, about 8 minutes, stirring twice. Watch the pignoli closely to avoid scorching. Remove the pignoli from the oven and set aside.
Pour the brodo into a large saucepan. Bring it to a very gentle simmer, and hold it there. While the brodo heats, place the zafferano in a large metal utility spoon, and hold it over an open flame to toast. Once it has begun to release its fragrance, remove it from the flame, transfer it to the bowl of a mortar. Grind it well, and set aside.
Pour the olive oil into a 4-quart, heavy-bottom Dutch oven, and heat over a medium flame. Add the shallots and ¼ teaspoon of fine sea salt. Sauté the shallots, stirring occasionally, until they are translucent and very soft, being careful that they do not color at all. Increase the heat to medium-high, and add the farro all at once, tossing to coat. Toast lightly, stirring occasionally, about 2 minutes. Pour some of the wine into the mortar. Stir, and pour the zafferano-tinted wine into the Dutch oven. Add the remaining wine, using some to completely rinse the zafferano from the mortar. Combine well, and cook, stirring frequently, until the wine has reduced almost completely.
Add enough hot brodo to the pan to just cover the farro. Adjust the heat to maintain a simmer. Cook, stirring attentively until the brodo is almost completely absorbed, and a wooden or silicone spatula leaves a broad, dry path as it is pulled across the bottom of the pot. Continue adding more brodo, a ladleful at a time, to cover, and repeat this process until all the brodo has been added and the mixture has taken on a creamy, risotto-like appearance. Remove the pot from the heat, and add the softened butter, grated cheese, and several grinds of black pepper, stirring briskly to combine. Taste for seasoning, adding more fine sea salt and pepper, if desired.
Spoon into serving bowls, sprinkle with toasted pignoli and top with shaved cheese.
Adapted from The Southern Italian Farmer’s Table by Matthew Scialabba and Melissa Pellegrino
Note: You can click on any picture for a slide show!
Disclosure: I received the product mentioned above for free. I only recommend products or services I use personally and believe will be good for my readers. I otherwise have no affiliation with any product, manufacturer, or site mentioned in this article.
Wednesday, November 19th 2014 at 1:20 pm |
Un post bellissimo dedicato ai prodotti di eccellenza italiana, splendida ricetta Adri , un abbraccio !
Wednesday, November 19th 2014 at 1:33 pm |
Ciao Chiara,
Grazie! Adoro i prodotti di Rustichella d’Abruzzo. Sono davvero ottimi.
Wednesday, November 19th 2014 at 1:29 pm |
This sounds SO wonderful, and what a beautiful color from the saffron! I wish you could deliver some right to my door for dinner!
Wednesday, November 19th 2014 at 1:35 pm |
Hi Amy,
You’ll be a farro expert soon. And indeed, the saffron is an extraordinary color. I love it, and most people do not think of it as something “Italian” but Italy produces some of the world’s finest saffron. Alla prossima!
Wednesday, November 19th 2014 at 2:56 pm |
This looks really good and I love farro…..I think I could do this, thanks?
Wednesday, November 19th 2014 at 3:01 pm |
Hi Pat,
You can definitely do this. And thank you for stopping by!
Wednesday, November 19th 2014 at 3:18 pm |
This sounds delicious
Wednesday, November 19th 2014 at 3:27 pm |
Hi Anthony,
It is, and you know it is good for you too. What more could you ask for?
Wednesday, November 19th 2014 at 4:06 pm |
All our family likes farro very much and this recipe is a must try, it looks amazing.
Wednesday, November 19th 2014 at 4:10 pm |
Ciao Daniela,
It really is wonderful, and it is an interesting twist on the typical method of preparation. I hope you enjoy it, and thanks so much for stopping by!
Wednesday, November 19th 2014 at 5:30 pm |
What a great dish! Farro is such good stuff, but for some strange reason I can’t fathom, I almost never use it. Just not in the habit, I guess. Although it’s a habit I should acquire! Excellent post — thanks.
Wednesday, November 19th 2014 at 5:49 pm |
Hi John,
It really is so good – with a chewy bite and nutty taste, it if great. Give it a go, and you will be hooked. Thanks for stopping by!
Wednesday, November 19th 2014 at 5:50 pm |
Adri- it’s rare that I cook with farro, but I just bought some and used it in a soup the other day. I like the idea of making this risotto-type dish and will have to give it a try. How wonderful that these old time grains are coming into the spotlight.
Wednesday, November 19th 2014 at 6:33 pm |
Hi Linda,
I just love farro, and this one from Rustichella d’Abruzzo is spectacular. It has a wonderful chewiness to it, and the grains or kernels stay separate. It is wonderful in soup. I’m with you about being glad these heirloom grains are now in such favor. They are so full of flavor, and they are so good for you – real food, shall we say.
Wednesday, November 19th 2014 at 6:01 pm |
I just love the unique texture of farro! It’s such a treat to cook and enjoy, especially since it’s still fairly difficult to find around here. You definitely did the wholesome grain justice here by keeping the seasonings simple yet flavorful. Sounds like an instant classic!
Wednesday, November 19th 2014 at 6:35 pm |
Hi Hannah,
I’m sorry it is hard for you to find farro. Thank goodness for Market Hall foods! Thanks for the kind words. We really enjoyed this dish. Alla prossima!
Wednesday, November 19th 2014 at 6:10 pm |
Adri, you are a woman after my heart…we love farro in soups and especially in “farrotto” and we adore saffron too! How can you go wrong…it’s almost impossible to get semi-perlato or even perlato here so I bring it home from Italy! We have the whole grain but I have found it never really cooks up the way we like it in a farrotto. I have that cookbook too!
Wednesday, November 19th 2014 at 6:38 pm |
Hi Phyllis,
I’m glad you enjoy farro. What a pity that it is difficult to find the perlato or semi-perlato farro where you are. I’m with you about the unpolished farro never quite cooking up right for a farrotto. Maybe some of your shops will get with the program! I really have enjoyed the book. It has been a source of inspiration ever since the first day I opened it. Thanks so much for stopping by.
Wednesday, November 19th 2014 at 6:42 pm |
Hi Adri, first of all, thank you for clarifying what farro is (and isn’t!) and describing the levels of processing. Semi-perlato for me! like several of your readers, I don’t cook with it as often as I should, and your post is a timely one. It’s been unusually cold this week in Nashville, and a bowl of your farrotto would be warming and satisfying.
Wednesday, November 19th 2014 at 6:46 pm |
Hi Nancy,
I am glad to be of service. It can get real confusing, and then when you pile on the bit about perlato and semi-perlato things get quite murky. Somehow for a while now, people have thought of farro more for cold or room temperature summer salads, but it is really terrific in cold weather dishes like soups and stews. I look forward to seeing what you do with it.
Wednesday, November 19th 2014 at 9:13 pm |
I absolutely love how your farro looks, such a comforting and inviting dish 😀
Always love visiting!
Cheers
Choc Chip Uru
Wednesday, November 19th 2014 at 9:19 pm |
Ciao CCU,
This one really is comforting, and it is even good for you! I hope you give it a try. Thanks for stopping by.
Wednesday, November 19th 2014 at 9:36 pm |
I’m attempting to get more farro into my diet and this looks like the perfect dish to help me accomplish that! So excited to infuse saffron into this delightful recipe! Lovely site Adri! I’ll be back!
Thursday, November 20th 2014 at 6:04 am |
Hi Traci,
Brava to you for eating more farro, and I bet you will enjoy the saffron. It adds the nicest flavor. Thank you for stopping in!
Wednesday, November 19th 2014 at 10:29 pm |
I have never seen faro here but the dish looks amazing! I will look out for the ingredient when I am next overseas 🙂
Thursday, November 20th 2014 at 6:05 am |
Hi Tandy,
I hope that next time you travel you can get some farro. IT really is unique, and you will love it, especially if you enjoy these grains. It has such character and is so versatile.
Wednesday, November 19th 2014 at 11:14 pm |
Adri you raies farro to a new level with this recipe with the addition of saffron and pines nuts! I must try this. It looks so delicious!
Thursday, November 20th 2014 at 6:06 am |
Ciao Pat,
Grazie! You will love it. The saffron was a real splurge, senza dubito, and the pinenuts are an amazingly great match for the bite of the farro. Alla prossima, amica!
Thursday, November 20th 2014 at 12:38 am |
This is such a coincidence! I was going through my fridge this afternoon and realised that I had a lot of farro that I needed to use. And then here you are with a recipe! 😀
Thursday, November 20th 2014 at 6:07 am |
Hi Lorraine,
What can I say? It was meant to be. I hope you enjoy the dish!
Thursday, November 20th 2014 at 2:19 am |
This dish looks so good. I adore pine nuts.
Thursday, November 20th 2014 at 6:08 am |
Ciao Cakelaw,
I am glad you liked this one. The pine nuts really are wonderful here. They have a distinct chew, like the farro, but they are different enough to offer a real contrast. I hope you give this one a go.
Thursday, November 20th 2014 at 5:04 am |
A beautiful dish of comfort! I don’t think I have ever tried farro and now I will keep my open for it in the markets as it seems like this little grain has so much potential to be used in many dishes. However, I love your simple addition of saffron, pine nuts and the king of cheeses. How is the home project coming along? It has been fun following along on facebook. Take Care, BAM
Thursday, November 20th 2014 at 6:10 am |
Hi Bam,
I hope you can find some farro. I bet you could work wonders with this grain. It has such taste and character, and is indeed versatile. As for the home, it is coming along nicely. We had a bit of unanticipated delay with our windows, but I guess these things are to be expected! We are still hoping to move in in late spring of next year. It will be here before we know it. Thank you for checking in.
Thursday, November 20th 2014 at 6:44 am |
Che bello! And, happily, I have farro in the cubby, zafferano in my spice rack and plenty of homemade brodo. I see this on my table for Thanksgiving Eve! Thanks, Adri!
Thursday, November 20th 2014 at 7:10 am |
Hi David,
Enjoy! And Happy Thanksgiving!
Tuesday, December 2nd 2014 at 6:17 am |
I made this on Thanksgiving Sunday – a nice break from all the rich food (although this was quite rich, too – but in a different way!). Thanks for sharing your recipe!
Tuesday, December 2nd 2014 at 6:34 am |
Hi David,
I am so glad you tried it! It is my pleasure to share these recipes. A friend told me that she makes a mushroom farrotto and then stuffs her turkey with it! I bet that is delicious.
Thursday, November 20th 2014 at 7:08 am |
I brought some farro back from the Garfagnana and this looks like the perfect dish to cook with it.
Thursday, November 20th 2014 at 7:11 am |
Hi Janie,
You will love it. Thanks for stopping by!
Thursday, November 20th 2014 at 9:49 am |
As a huge farro fan, I love the addition of the pinoli…it must give it that extra bit of crunch and texture. Beautiful recipe…as always!
Thursday, November 20th 2014 at 9:56 am |
Hi Laney,
Farro really does rock. I am glad to hear you enjoy it also. The toasted pignoli are a terrific addition. Toss some on next time you make it. You will enjoy the contrast. Alla prossima!
Thursday, November 20th 2014 at 10:12 am |
I bought some farro a while ago with the intention of replicating a salad I had tried in July. You know how time gets away with you, well now it is time for warm, comfort foods.
Thursday, November 20th 2014 at 10:53 am |
Hi Val,
Tempus fugit. I had a couple of warm weather farro salads that I had wanted to put on my site this summer, but before I knew it, fall was upon us. So I say carpe diem and make some zuppa or farrotto. Thanks for stopping by, and Happy Thanksgiving to you and yours.
Thursday, November 20th 2014 at 12:47 pm |
The first time I had farro was at one of Batali’s places in NYC and I just couldn’t get enough. Sadly I thought it was just an Italian name for barely and I tried to recreate with barely several times before I was set straight! This was of course in the pre-google days. GREG
Thursday, November 20th 2014 at 9:24 pm |
Ciao Greg,
Well, it is time for you to show us what you can do with farro. I can’t wait to see what you come up with. I know it will be buonissimo! Happy Thanksgiving to you and Ken. Alla prossima!
Thursday, November 20th 2014 at 7:42 pm |
Hi Adri, beautiful dish, love faro!
Thursday, November 20th 2014 at 9:26 pm |
Hi Cheri,
Thanks for the kind words. I am so glad to hear that you are also a fan of farro. I love it. Let’s see what you do with it! Have a wonderful holiday.
Friday, November 21st 2014 at 8:42 am |
What a great post. I love farro and I use it in many recipes. I have not tried it yet with zafferano. Thanks for sharing. Un abbraccio
Friday, November 21st 2014 at 1:18 pm |
Ciao Paola,
I just love farro, and it is so popular herein the U.S. these days. I bet you will enjoy the zafferano. It adds such a luxurious note. Grazie, amica!
Friday, November 21st 2014 at 3:35 pm |
Thanks for highlighting the wonderful products of Abruzzo, Adri. It is freezing cold here in the mid-Atlantic and a bowl of your farrotto sounds perfect right about now.
Friday, November 21st 2014 at 9:31 pm |
Hi Domenica,
Well, with food like this it is an absolute pleasure to spread the word. The place rocks. There is no doubt about it. And about your weather, I have been watching in utter amazement. My mother grew up in Buffalo, NY. It is out of control up there. I’d agree that a bowl of this farrotto would hit the spot. As my dad used to say “It sticks to your ribs.” Thanks for stopping by, and for that great farro pudding recipe.
Saturday, November 22nd 2014 at 1:38 am |
I’ve got some whole Farro and will definitely give this a good try. Thanks for sharing, Adri.
Saturday, November 22nd 2014 at 6:35 am |
Hi Mette,
I hope you enjoy this! just be sure that you follow the package cooking directions – especially if you’ve got whole farro. It really needs a pre-soak and a plenty of time to cook. Un bacione a te!
Saturday, November 22nd 2014 at 8:23 am |
Oh wow! I love farro and this looks awesome! Such a fun recipe.
Saturday, November 22nd 2014 at 11:48 am |
Hi Katrina,
Thank you! I have been so pleased to hear how many people enjoy farro. I hope you try this one. It is perfect for a chilly evening. Alla prossima!
Sunday, November 23rd 2014 at 6:49 am |
Well, you’ve written the book on farro, Adri! Or at least the post… 😉 I’ll need to bookmark this for future reference. Although I’ve enjoyed farro from time to time, and despite all good intentions, I’ve never gotten around to actually making it! Some of us need to get out more.
Sunday, November 23rd 2014 at 1:13 pm |
Hi Frank,
Thanks for the kind words. Grab some farro, and get busy. It id so satisfying and incredibly versatile. Buon appetito!
Sunday, November 23rd 2014 at 8:37 am |
WE started liking farro only recently and enjoy it mostly in salads. This dish is one recipe we will definitely love to try. Also Adri, we have to tell you how much we enjoy visiting your blog each and every time. You give a culinary education and experience about the food and ingredients- that we never knew about until we met you. And for that, we thank you!
Have a wonderful week and Happy Thanksgiving!
xoxo Anna and Liz
Sunday, November 23rd 2014 at 1:17 pm |
Ciao Anna and Liz,
Thank you so much for the kind words. I so enjoy food writing. Of interest to all of us, it offers endless variety and topics galore. And I hope you try making some farrotto. I would love to see what you two come up with. I amsure you will make something wonderful. Happy Thanksgiving to you and yours!
Sunday, November 23rd 2014 at 1:11 pm |
I have had and enjoyed farro but have never cooked with it. Your dish sounds wonderful and perfect for our cold weather.
Sunday, November 23rd 2014 at 1:19 pm |
Hi Karen,
This is cold weather food, without a doubt. From soups to dishes like this, farro is perfect for the wildly cold weather so many are experiencing. I hope you give this one a go. I bet you will enjoy it. Happy Thanksgiving to you and yours!