Whenever we, among friends, needed to decide where to go for our spring weekend vacation, we’d always pick Tuscany. In fact, we picked Tuscany three years in a row. Who knows, maybe it is the warm, splendid sun, or the warm, splendid people, with their amazing accent. Or maybe it’s the gorgeous food, the olive oil, the towns, every single medieval church you lay your eyes on or every single field you happen to drive by. Whatever it is, we couldn’t get enough of it, and every year the warmth of that land cradled our peaceful days together.
Tuscany is so full of stunning regional products that are some of the most loved and known in the whole country. Pecorino from Pienza, chestnut flour in Prato, all kinds of beans and legumes, the world-renowned wines like Chianti and Montepulciano, and, well, Farro, an awesome, ancient cereals that has always been the shiny star of the Tuscan cuisine.
HEALTH BENEFITS OF FARRO AND SPELT
Amongst the cereals, the health benefits of this cereal are unrivaled. It is extremely nutritious but lower in calories than other cereals, and, to top it all off, it has a wonderful, sweet, nutty flavor. It is much, much better than wheat in every single way. Spelt contains many ditamins of the groups A, B, C and E. It contains precious minerals like Calcium, Phosphorus, Magnesium, Potassium and, most of all, Iron. It is very rich in fiber, which contributes to the overall health of the intestine. It contains Selenium and Phytic Acid, which help fight free radicals and are therefore allies of a healthy heart and body. 
THINGS TO KNOW ABOUT FARRO AND SPELT
Farro comes in three forms: Triticum Monococcum, Triticum Dicoccum and Triticum Spelta – or, as you might imagine, Spelt. Only spelt and dicoccum are good for eating and turning into flour. The reason why Italian Farro is different from any other, is that Italians tend to use Dicoccum, while the rest of the world uses Spelt. Farro tends to remain more ‘al dente’ than Spelt, which is why it preduces great results when cooked like risotto. Farro also needs to be soaked for longer.
For recipes like these, looking for Italian Farro would be optimal. But spelt has the same health benefits and it would be worth trying this recipe with it too.
On the other hand, if we are looking for flours, spelt is better: it produces better baked products, as Dicoccum and Monococcum are way too low in gluten.
Both farro and spelt come in their ‘whole‘ and ‘pearled‘ forms: pearled spelt is kind of like white rice or white flour, but, even when the outer husk is removed from the grain, its nutritional value remains very very high, with the advantageof being easier to digest. Any grain should be soaked for at least an hour, but, if spelt can get away with a shorter soaking time, pearled farro should be soaked for at least 3 or 4 hours, or, even better, overnight. Whole farro and spelt need over 12 hours, so just soak them the day before and forget about them until ready to cook.
This recipe embodies the soul of Tuscan cuisine, which really belongs to the farming world of Italy: as a land of farmers, the chances tot take advantage of the unique products Tuscany offered turned its cuisine into one of the most earthy, flavorful and nutritious vegetarian fare in the country.
There is no extra garlic, no extra herbs, and no extra anything as it really doesn’t need it. If you want to add something be my guest, but the point of good italian cooking is that you can get great results without looking too far.
I would like this simple recipe to be a tribute to Tuscany and its people, of which I am dearly fond.
A NOTE ON THE CHOICE OF INGREDIENTS
Farro: try and get Italian farro of you can. If not, pick whole spelt, as it will be texturally (and nutritionally better than its pearled counterpart.
Kale: The kind used here is the one with long, smooth leaves, but regular curly kale can be substituted.
Dried Mushrooms: In this case I picked a baf of mixed dried mushrooms with porcini in it, but everything will work perfectly with Porcini alone. If getting mixed mushrooms, just make sure there’s some Porcini amongst them.
Olive Oil: Of course, using tuscan extra virgin would be best, especially for the final garnishings. Try and use a delicate, herby extra virgin if you can. I believe that if you’re not using extra virgin olive oil here, you will miss out on one of the best parts of this dish!
THIS DISH:
Can be made ahead: make it the day before, be amazed by how tastier it is the day after!
Keeps well: you can store it in the fridge for two or three days.
Packs well: Make it for dinner the day before, bring it to work the day after! It is also delicious at room temperature.
Is an effortless way to feed more than one person: Sure, the real ingredients can be a bit pricey for people outside of Italy, but if you substitute local ingredients it becomes and awesome party dish!
Farrotto with Tuscan Kale and Mushrooms
- Total Time: 50 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Hearty farro dish with earthy mushrooms and Tuscan kale. A simple, satisfying vegetarian meal.
Ingredients
- 7 oz (200 g) Farro
- 2 tbsp olive oil
- 1 medium onion, yellow or red, finely chopped
- 1 small shallot, finely chopped
- 4-5 long leaves Tuscan Kale, hard stalks removed
- 1 handful dried mushrooms
- 9 oz (250 g) Champignon, Button or Cremini mushrooms
- 1 liters (4 cups) vegetable stock, or hot water with an organic bouillon cube - more if needed.
- 1 splash white wine
- Salt
- 1 tbsp (14 g) butter
- Good quality Extra Virgin olive oil
- Freshly grated Parmigiano Reggiano or Pecorino (skip to make it vegan)
Instructions
- Soak the farro in a bowl with double its volume in water for at least 12 hours.
- Soak the dried mushrooms in a half cup of warm water for at least 2 hours. Reserve the soaking water.
- Wash the kale, remove stems and stalks, and thinly slice.
- Scrub the mushrooms, detach the cap from the stalk, remove the butt-end, and thinly slice both caps and stalks.
- Add olive oil to a large, shallow pan or pot. Heat slightly, add onions and shallots, and stir-fry on medium heat for 5 minutes until translucent.
- Drain the soaked mushrooms, reserving the water, and roughly chop before adding to the pan with the kale. Stir and cook on medium for 5 more minutes. Lower heat if needed.
- Add the fresh mushrooms and their stalks.
- Scoop out a cup of the starchy farro soaking water and drain it. Add the farro to the pan, stir to coat, add salt, and stir well.
- After about 2 minutes, add the starchy farro water, mushroom water (avoiding any residue), and enough stock to barely cover everything.
- Simmer on medium-low heat, adding stock by the ladleful as the liquid dries out. After 20 minutes, it should start getting creamy. Add liquid gradually to achieve optimal creaminess.
- Cooking times vary; pearled farro: 25-30 minutes; whole farro/spelt: 45 minutes to 1 hour. Organic grains take longer.
- Check for taste and texture, adjust salt. Stir in butter (optional) and 1 tablespoon of grated Parmesan per person.
- Dish up and garnish with extra virgin olive oil and extra cheese, if desired.
Notes
- For a richer flavor, toast the farro in a dry pan for a few minutes before soaking.
- If you don’t have Tuscan kale, substitute with spinach or another hearty green, adjusting cooking time as needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
What is farrotto and how does it differ from a standard risotto?
Farrotto uses farro instead of arborio rice. Farro takes longer to cook and retains a slightly chewy texture even when the dish is finished, which suits hearty ingredients like kale and mushrooms.
Do I need to soak the farro before cooking?
Soaking whole farro for 30 minutes shortens the cooking time noticeably. Semi-pearled or pearled farro skips this step since it has already been partially processed.
Which mushrooms work best here?
Cremini or porcini add a deep savory flavor that pairs well with the Tuscan kale. If using dried porcini, reserve the soaking liquid and use it as part of your cooking stock.
