What is this ?

The Farro is very trendy, not like the Fashion week but more like a fashion that last for 10 000 years.

Very popular in Egypt before reaching Italy and the rest of the world, the Farro is a source of vit A,B, C and E, plus it contains more fibers than rice and quinoa.You can cook it in soup, appetizers or even dessert.

Here is an English version recipe from my friend Marlène with Farro and a lot of vegetables and our nice English blackberries while the Italian one contains more mozzarella, tomatoes and basil.

  1. Make one cup of Faro to boil with 2 cups of salty water for 25 min, the grain should stay “al dente”. Use additional water if necessary.
  2. Add some yellow courgette, yellow beans, violets potatoes, sweet potato, plantain bananas, red cabbage, radish, yellow beetroot, some pink grapefruit, garlic, ginger, English blackberries, and celeriac.

Enjoy with a glass of Sauvignon Blanc from the Marlborough county in New Zealand.

Fresh and crispy, ideal for this summer weather!

Find the original recipe here