After a very long winter and a wet spring, summer has officially arrived in Bologna. And so have light dresses,picnics and bikinis. About a month ago I hopelessly tried to launch my annual Bikini Operation. The stress of exams, blog research… Italian food in general, have seriously impaired my effort of getting bikini ready. Some minor changes will hopefully prevent a bikini fiasco.
By now, I have read if not all the diets in the world (lets face it, that is impossible), a great deal of them. Whilst I am by no means an expert, one thing is cut clear to me: Sugar (in what ever form) is a serious killer to be avoided.
Because sugar is “everywhere”, cutting back on sweets and ice cream is no longer enough. I have been trying to find alternatives and this is when Farro came into my life…
Have you ever heard of Farro?
Farro is much more that a pasta substitute, it is also my new obsession. Farro is tasty and very versatile, it goes pretty much with everything. You can make all sorts of salads, soups and mix it with any kind of vegetable (a cold salad made of farro, green beans and pesto is one of my fav!).
Originally farro was a grain used in traditional italian cuisine. It was mainly used in the mountain regions of central Italy (Tuscany, Umbria, Abruzzo) where it constituted one of the main ingredients of its rural populations. It is increasingly becoming very popular across the country due to its great nutritional proprieties. In fact Farro is very rich in fiber, protein and vitamins, low in sugar and calories; in fact it has fewer calories than pasta and most other grains. It absorbs a lot of water when digested, meaning you feel full much faster. BINGO!
As part of this Italian “vita”, I have decided to include a few recipes with this incredible ingredient. Starting with Farro salad.
Before you start off you must soak the Farro in water for a couple of hours. Then Boil it in salty water until it gets soft but stays somewhat crunchy (30 min usually).
Prepare the Farro’s “vinaigrette”.
Farro ” vinaigrette” : chose some herbs (in this case I used some Thyme, Origano and Rosemary) from the terrace , cut them in small pieces and place them in a cup with some olive oil.
Make a salad.
Add dry seeds to make it slightly more interesting( in this case Pumpkin, Sunflower, Poppy, Flax, Mustard).
Once the Farro is ready drain it and mix it with the vinaigrette. Then add to the salad and mix.