If you’re not already familiar with Anson Mills, you should be. I first heard of them on a trip to Charleston last year when I bought a package of grits at a farmers’ market there. It’s a company founded on the premise of bringing quality flavors from heritage grains back to the forefront of American palates.
As a reward for your patience, you’ll end up with a hearty, delicious and packed-with-nutrients-meal that tastes nothing like the “pearled” farro in supermarkets. It’s so good, you’ll wish you had an endless bowl.
(recipe adapted from Anson Mills)
printable recipe here
6 ounces (1 cup) Anson Mills Farro Piccolo
1 quart chicken stock (or beef stock or vegetable stock)
1.25 ounces (2 1/2 Tablespoons) unsalted butter
2 T. olive oil
1 large shallot, minced (3 tablespoons)
1/2 cup dry white wine
1/2 bay leaf
1/3 cup finely diced celery
1/3 cup finely diced carrot
1/2 cup finely diced zucchini
1/4 cup roasted red pepper, cut into bits
2 ounces (1/2 cup) finely grated Parmesan Reggiano cheese
fine sea salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
3. Melt the butter in a heavy-bottomed 3- or 4-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally with a wooden spoon, until soft and translucent, about 5 minutes. Add the carrot, celery and zucchini and cook until softened somewhat. They will continue to cook with the farro, so don’t cook them fully now. Add the red pepper and the farro, increase the heat to medium, and stir until the grains are hot and coated with butter, about 1 minute. Stir in the wine and simmer until reduced to a glaze. Add the bay leaf and 1 cup of hot stock and stir once to make sure the grains are covered with liquid. Cook the farro, uncovered, at the barest simmer; when the liquid has been almost entirely absorbed and the farro begins to look dry, add another ½ cup of hot stock, stir once, and simmer until the liquid is absorbed and the farro once again begins to look dry. Cook the farro in this fashion for 45 minutes to 1 hour. Add stock as needed, until the grains have expanded and are tender throughout, about 20 minutes longer.
Turn the farro into a food processor and give it ten 1-second pulses to crack some of the bran that encases the grains. Transfer it to a small bowl.
Bring the stock to a simmer in a heavy-bottomed 2-quart saucepan over medium heat. Reduce the heat to low, cover the pan, and keep the stock just below a simmer as you cook the farro. If you need more liquid at the end, use hot water.
Stir in the Parmesan, 1 teaspoon salt, and ½ teaspoon pepper. The farrotto should look creamy, not wet or soupy. Taste for seasoning. Stir in the parsley and serve immediately.
Well I just learned 2 very important things, 1, that the pearled farro is pure starch and 2, the food processor method you talked about, genius!
Comforting and delicious!
con l'arrivo dell'autunno è piacevole la sera mangiare una zuppa, interessante questa di farro ! Spero che il tuo polso sia guarito Linda, un abbraccio
This looks amazing.
I am out of farro….I usually order from Italy, but will order the Piccolo from Anson Mills based on your recommendation.
Can't wait to make this!
I have heard of Anson Mills, perhaps from your blog, but never used any of the grains. The food processor tip is brilliant thank you. Looking forward to placing an online order very soon to prepare this comforting seasonal recipe.
This is so comforting and I do love my soups. A twirl in the food processor is such a good idea. Haven't seen the Piccolo yet – but then again, I never looked. Ready for autumn, sweatshirts and this soup!
If it weren't 92 degrees right now in SC, I'd be jumping and swimming in this lovely soup, Linda. I cannot wait for cooler temps for enjoying hearty soups. I'm sure the flavor in the Anson Mills recipe is amazing! I need to get to the web-site to see if they ship….either that or go to Charleston, which wouldn't be much better! Hope you're doing well, settling in with your husband, and healing any wounds. I've been MIA due to 2 surgeries, but continue to read my fave blogs. Have a lovely evening,
oops, typo….a trip to Charleston WOULD be much better!
I wonder if we can find Anson Mills products in this area… ? Anyway interesting your tip about processing the farro beforehand to open up the grains. Hadn't heard about that before, but it does make perfect sense.
Piccolo Farrotto almost sounds like it should be the name of an opera! I didn't know (didn't read) that the farro I have purchased in the past wasn't the "real deal." Thanks for the recomendation.
mi piacciono le minestre con il farro, un abbraccio SILVIA
I first tasted Anson Mills grits at a restaurant in Steamboat Springs, CO that used them in a Shrimp and Grits dish. It was the best grits I've ever eaten! I also like their website and that one can order directly from them. Your food processor tip is wonderful, Linda. It takes everything I cook a little longer to cook because of our high altitude.
I have never tried farro and I am not sure I can purchase it in my local supermarket. I sure does look good though!
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