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. Combine these little flavorful wheat berries with seasonal vegetables and a lemon Dijon vinaigrette and you have yourself one delicious main course or side dish.
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.
This delicious spring farro salad with lemon and dijon vinaigrette is easy to make and packed with flavor. Enjoy!
For the salad:
1½ (300g) cups farro (emmer)
4 cups water
2 teaspoons salt
3 carrots, chopped or grated
1 fennel, chopped or grated
1 bunch radishes, thinly sliced
1 cup packed organic spinach (1 oz, 30g), chopped
3.5 oz (100g) Parmigiano Reggiano, grated
2 tablespoons (6g) chopped chives
For the sauce:
½ cup extra virgin olive oil
1 organic lemon, juiced
Zest from ½ organic lemon
2 tablespoon (30g) Dijon
1 tablespoon balsamic vinegar
Salt and pepper, to taste
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!
Cooking octopus seems difficult, right? After all, you typically find this delicious delicacy in fancy restaurants at an extravagant price or in gourmet food & wine magazines. Want to know a secret? It’s as easy as cooking pasta. You just plop the octopus in boiling water, let it cool, then slice it up. That’s it. You can serve it alone with a drizzle of good extra virgin olive oil, lemon juice, salt, pepper and chopped parsley or add sweet Tropea onions to give a touch of color and a burst of flavor.
You can also easily roast octopus in a cast iron pan or poach then bbq your octopus to give it a charred taste. In Italy, octopus is found in various recipes like CONTINUE READING
This poached monkfish with brown butter, lemon & caper sauce makes quite an elegant little dinner for two or a posh meal for a special party.
Monkfish :: coda di rospo is probably one of the ugliest fish around. With an enormous head and oversized mouth filled with razor sharp teeth it comes as no surprise that “sea devil” is another preferred name. Yet, what this grotesque fish lacks in beauty, it makes up for in its CONTINUE READING
Get out your vegetable peeler, it’s time to have some fun! Perhaps you have only used your peeler to shave off potato and carrot skins, but there is a great trick you can do with this common kitchen tool. You can turn ordinary veggies into silky, mouthwatering ribbons that are perfect for green salads, grain salads, pasta or egg-based dishes.
I first used this trick to make a delicious shaved asparagus and pesto dish that I topped with monkfish, although shrimp or another fish of choice could easily be used. And, why stop there? Carrots and zucchini are just as easy to CONTINUE READING
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I'm in New York City right now, doing Cooking Show at Eataly Downtown, Williams-Sonoma Columbus Circle and Bloomingdale's 59th. All of these events are offerd by Smeg USA. Come join me or subscribe to my newsletter to stay up-to-date on my Cooking Shows and enjoy my new recipes delivered directly to your inbox!