I’m obsessed with this farro beet soup with Greek yogurt, pistachios and orange zest. Mr. Italicano is too. He even forgot that that he doesn’t like beets!
This post is sponsored by Poggio del Farro. I created the recipe, photos and video—which you can also find on their website along with many other delicious farro recipes. The writing and opinions are my own.
Really, all food can be great (or bad)—it just comes down to how you prepare the dish. Just take microwaved mushy asparagus vs. melt-in-your-mouth-shaved asparagus. The first is seriously inedible (actually, flat out gross) the second I can down in a second. I often top my frittata with shaved asparagus or serve it with delicious fresh fish. You can also use these green veggie curls in place of fettuccine noodles like Lindsey Ostrom does on her blog, Pinch of Yum. Watch out world, shaved asparagus is going to be the new avocado to your toast.
Now that we got my shaved asparagus obsession out of the way, let’s get back to this amazing farro beet soup. The idea for this recipe came from Maria Speck’s lovely Simple Ancient Grain Book. She makes a bright beet soup with buckwheat and spicy horseradish, while I created mine to incorporate the irresistible flavors of the Mediterranean: a dollop of creamy Greek yogurt, nutty farro from Tuscany and pistachios and orange zest that are symbols of Sicily.
Farro is a staple in my vegetarian/pescatarian lifestyle. It’s a grain that is high in protein, fiber and antioxidants—you can read more about the nutritional benefits here — and I love it’s subtle nutty taste and firm texture. It’s so adaptable and can be transformed into a healthy salad, homemade pasta, easy crepes, and more.
I get my farro from Poggio del Farro, a family owned company in Tuscany. They are truly “farro specialists.” The passion that they put into their work to make their products made me fall in love with this grain. When I met the owner Federico for the first time I listened as he explained that this business adventure was an act of love for his family and keeping the tradition of cultivating farro alive (many fellow farmers were switching to grains that were easier to cultivate). I’ve been substituting farro for modern refined flours more and more as the reading I’ve done shows that it is a better choice for your health. And, although I don’t have problems with gluten, I like that farro has a different kind of gluten structure than modern grains. In fact, many people with gluten sensibilities (not celiacs disease) find that they can eat this grain without adverse effects. I want to limit health problems in the future by being attentive of what I’m eating today!
Farro Beet Soup with Greek Yogurt, Pistachios & Orange Zest
Add the farro and water to a medium sized pot. Bring to a boil then add the salt and reduce the heat to simmer. Cook for 30 minutes.
In a medium pot, melt the butter over medium low heat. Add the red onion and salt; cook until the onions are translucent, but not browned. Now add the garlic and honey and cook for another minute. Remove from heat.
In a blender, add: the onion/garlic mixture, beets, 1 cup vegetable broth. Blend until smooth.
Pour the contents of the blender into the medium sized pot and bring to a simmer.
Now that the farro is ready, drain and add to the pot with the beet soup. Add more vegetable broth to arrive at a soup-like consistency. Bring to a simmer on medium heat until warm. Taste and adjust with salt and pepper--the salt really makes the flavor come out. Ladle into bowls. Top with a spoonful of Greek yogurt, chives, pistachios and orange zest. Buon appetito!
This post was sponsored by Poggio del Farro and their delicious farro grains!I created the recipe, photos and video—which you can also find on their website along with many other delicious farro recipes. The writing and opinions are my own.
Spring is officially here! What better way to kick off this season than with a delicious spring farro salad that is easy to make and packed with flavor. Plump chewy and lovely nutty farro grains are the star of this recipe.
Farro is an ancient grain high in protein that is grown in Emilia-Romana, Tuscanyand other regions of Italy. I really like the farro products from Poggio del Farro, a family owned company in Tuscany. They have a range of products that are delicious, healthy and easy to prepare. Try combining flavorful farro wheat berries with seasonal vegetables and this lemon Dijon vinaigrette and you’ll surprise yourself with how simple it is to prepare a stunning and mouthwatering main course or side dish for your family and friends.
I created this recipe for my cooking shows with Smeg in Chicago and New York City. While Spring had sprung in Italy, little did I know that a snow storm would be heading my way when we landed in Chicago last week! We arrived with sunshine and optimal temps but awoke to a flurry of snow. It was quite a sight. Luckily it was just a one day ordeal and the snow quickly melted in the following days. Thank goodness! I am so over winter…bring on spring and all the good seasonal fruits & veggies, t-shirts and light weight coats and longer days of sunshine.
Add the farro and water to a medium-sized pot and bring to a boil. Cook according to the package instructions.
In the meantime, add of the ingredients for the sauce to a bowl and stir.
When the farro is done, drain and pour into a serving bowl. Add the carrots, fennel, radishes, spinach, Parmigiano Reggiano, chives and the sauce. Mix well. Serve warm or cover with plastic wrap and store in the refrigerator and serve cold. Buon appetito!
Here are some photos of the shows in Chicago at Williams-Sonoma ,Eataly, Bloomingdales and the IHHS tradeshow . We had a great time in Chicago and are now having a lot of fun at our shows in NYC. If you want to see more photos, check out my Facebook or Instagram pages. March 26, I will be atBloomingdale’sNY 59th from 12-2pm and will be making this salad along with beet farro crepes topped with ricotta, blood oranges, pistachios, honey and aged balsamic vinegar. I look forward to hopefully seeing you there!
So what does International Women’s Day and homemade saffron gnocchi have in common? Well, if you have ever visited Italy on this day, this dish may remind you of the mimosa spring that is given to women to celebrate March 8th,, La Festa delle Donne. All throughout Italy, you’ll find this lovely yellow blossom handed to women as a symbol of love, appreciation and when given woman to woman, as a sign of solidarity.
This lovely Italian tradition inspired me to create a dish that resembles the mimosa. Cooking a homemade meal is my favorite way to show a gesture of my love, so dear readers, this mimosa dish is for you.This is my gesture of solidarity and admiration towards women. We are stronger today than ever before, we love to share and give, we love to create, we love to cultivate and we especially love to grow. We’re like these fluffy gnocchi: simple in nature, good and each piece, is one of a kind.
Homemade saffron gnocchi is a simple and genuine dish to make for your special group of friends. 100% handmade. In every bite your friends get a taste of your love. Here’s to equality for women, not just once a year, but every day.
Homemade saffron gnocchi is a simple and genuine dish to make for your special group of friends to celebrate International Women’s Day. 100% handmade. In every bite your friends get a taste of your love. Here’s to equality for women, not just once a year, but every day.
For the gnocchi:
2.2 lbs (1 kg) potatoes suitable for gnocchi
1½ to 2½ cups (150-300g) all-purpose flour
For the saffron sauce:
1 tablespoon (14g) butter
8oz (240ml) heavy cream
1 pinch of saffron threads
2 tablespoons of hot water
Salt, to taste
Freshly cracked black pepper
Parmigiano Reggiano cheese
Wash the potatoes with their skins on. Drop them into a large pot, fill with cold water, then bring them to boil over medium-high heat until the potatoes can easily be pierced with a fork. Drain. While hot, peel them then pass them through a potato masher, letting them fall onto a large floured workspace.
In a small cup, add the hot water and saffron threads. Allow them to infuse for 10-15 minutes.
Add half of the flour, a few pinches of salt and work the flour and potatoes together. Make a well and add the egg and continue kneading the mixture, adding little by little more flour until a soft dough forms. Roll the dough into a large loaf, then cut into slices like you would a loaf of bread. Roll out each slice into a small looking bread stick, making sure to use a small amount of flour so it doesn’t stick to the work surface. Slice into small pieces. For regular gnocchi, you can cook right away or roll off the tins of a fork to create marks or for festive gnocchi that look like the mimosa flower, a symbol of La Festa della Donne or Women’s Day, roll each piece into a ball.
Bring a large pot of water to boil.
In the meantime, make the sauce. Melt the butter in a skillet and add the heavy cream. Add the infused saffron water (you can also filter the water if you don’t want saffron threads to show), salt and black pepper. Cook over medium heat, stirring occasionally.
Salt the water with 1-2 tablespoons of coarse salt and add the gnocchi. Cook until the gnocchi float to the top;1-2 minutes. Drain, reserving a cup of the cooking water, and add the gnocchi to the skillet. Add a spoonful or two of cooking water. Mix until the sauce is the right consistency and remove from heat. Serve warm with freshly grated Parmigiano Reggiano cheese. Buon appetito!
I’ve never found fresh cranberries in Italy, only dried. Normally it wouldn’t be a problem; after all, I only ever eat fresh cranberries at holiday meals like Thanksgiving and Christmas. Yet, it’s now approaching 2 years since my last cranberry fix; two years since I’ve been home to the US during the holidays.
What do I love about homemade cranberry sauce? Well, for starters, its bright vibrant red color that brightens the table, then there’s that sudden shock of surprise when a cranberry pops in my mouth releasing its tart juices that slowly are taken over by sweetness and later rounded off by a hint of CONTINUE READING
Living abroad in Italy is exciting and exhilarating. I met Mr. Italicano here. I have made extraordinary friends here. I started my business while living here. I love the challenges and adventure that each new day brings while living in il bel paese. I am grateful and I am thankful each day, yet…I miss Thanksgiving!
I miss the smells from the kitchen mingling with the sweet candles burning. I miss the chaotic sounds that fill the house: the clinking and clanking in the kitchen, kids laughter in the play room and lively shouts coming from the living room after a touchdown.
I absolutely adore hummus. It’s one of my favorite go-to recipes when I entertain guests as it’s the perfect appetizer for everyone: vegans, vegetarians, non vegetarians, lactose intolerant, gluten-free.
I also love having it in my fridge for a healthy snack or to garnish my dishes to instantly add a good source of vegetable protein :: proteina vegetale and fiber. In short, hummus rocks.
The word hummus is an Arabic word meaning “chickpea.”Do you know how to pronounce “chickpea” in Italian?Test your knowlege or learn a new word by watching this short video: CONTINUATE A LEGGERE