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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). Read the remainder of this entry »
Maccheroni alla Chitarra di Farro con Pesto di Cavolo Nero
Guitar Cut Farro Pasta with Black Kale Pesto
I was craving a hearty, but meatless pastasciutta, whole grain and packed with nutrients. The pasta was the easy part. When I want hearty pasta, I go right to the famous maccheroni alla chitarra of Abruzzo. Also known as pasta or spaghetti alla chitarra, the noodles are satisfying and toothsome.
I figured farro would be perfect for the pasta. An heirloom grain (triticum dicoccum), it is also known as emmer, and sometimes erroneously called spelt. Farro has been around for ages, literally. Documented as far back as the dawn of agriculture in Mesopotamia and The Fertile Crescent, the Roman legions conquered the world on their daily ration. Read the remainder of this entry »