While living in Italy, I learned many invaluable things about embracing the Cucina Povera. Cucina Povera translates in Italian to “poor kitchen.” Still, it alludes to the economic ingenuity of poor Italian cooks who took advantage of anything plentiful and inexpensive that formed the foundation of a dish, as did anything left over, such as bread in salads and soups or breadcrumbs in pasta. Farro has always been one of those staples. Look for “semi-pearled” or “semi-perlato” farro, which has been partially polished to remove some of its hull. It will cook faster while still retaining the benefits of the whole grains. The nuttiness of this grain pairs beautifully with Valente Emozione No. 1, a well-balanced, medium-structured Montonico from Abruzzo that continues to evolve with age.
See ingredients, directions and pairings.
1 1/2 cups Semi-Pearled Farro
2 3/4 cups Water
1/2 cup Pine Nuts
1/4 cup Olive Oil-Packed Sun-Dried Tomatoes, drained and chopped (Feel feel to reserve the oil for future use)
1 jar Marinated Artichoke Hearts, drained and quartered (Feel feel to reserve the oil for future use)
6 tablespoons Balsamic, Apple Cider, Sherry, or Red Wine Vinegar
8 tablespoons EVOO
1/2 cup Pitted Green Olives, chopped in half, I prefer Castelvetrano olives
1/2 cup Scallions, chopped finely
1/2 cup Italian Parsley, roughly chopped
Sea Salt and Pepper, to taste