Farro with Poached Eggs, Shaved Asparagus and Feta

Farro with Poached Eggs, Shaved Asparagus and Feta

I hope this farro bowl with poached eggs, shaved asparagus and feta rocks your world as much as it did mine!

Farro with Poached EggI have to admit, this dish was extra delicious and special for me. After 9 months of abstaining from undercooked eggs while I was pregnant, I finally sliced my fork into the center of a perfectly cooked poached egg, let all that creamy yolk run out right on top of tangy little feta crumbles, silky shaved asparagus, pungent basil leaves and a mound of farro. If I could put heaven in my mouth, this would be it.

Oh, did I mention how easy this recipe is? Here’s a video recipe that I made with Poggio del Farro a Tuscan farro producer that I collaborate with to make delicious recipes and products.

One of the parts not included in the video is the addition of vinegar (I used white) and swirling the water to make a perfectly poached egg. You can check out Chef Ramsey Gordon’s video to see how simple it is.

Farro with Poached EggQuick and wholesome meals are essential for my busy life with a newborn. Being that I am breastfeeding, I want to give Pepper all the right nutrients she needs to grow strong and my meal planning has to be efficient as I have limited time to cook. This is why I love this farro bowl. It’s packed with goodness and I can make it in a snap.

Speaking of Baby Italicana, she turned two months last week! It’s surreal how fast time flies by. Mr. Italicano and I are loving every moment of parenthood, even the middle of the night wake ups and poopy diapers. We wouldn’t trade it for anything. Our life right now has definitely become more routine, but it feels so remarkably amazing.  I never knew my heart could feel this full, it just bursts and overflows with love. ❤️ We are so grateful for this little beautiful creature.

I cannot resist posting a blast of photos: I hope they make you smile and brighten your day as much as they do ours. ❤️

Our beautiful newborn photos above were taken by my talented friend and photographer, Michelle Aschbacher.

Farro with Poached Eggs, Shaved Asparagus and Feta
 
Prep time
Cook time
Total time
 
Try this simple farro bowl with poached egg, shaved asparagus, feta and basil. I LOVE how easy it is to make. So delicious too!
Serves: 2
Ingredients
  • 1 ¼ cups (200g) pearled farro
  • 1 tablespoon coarse salt
  • 5 cups water
  • 6 Asparagus
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, skin removed
  • Extra virgin olive oil
  • Balsamic vinegar
  • 1 handful of basil, chopped
  • 2 tablespoons feta, crumbled
  • 1 tablespoon white vinegar
  • 2 eggs
  • Gomasio
  • Salt and black pepper
Instructions
  1. Fill a medium sized pot with water, add the farro and salt and bring to a boil. Cook for 18 minutes.
  2. Use a vegetable peeler to shave the asparagus.
  3. Add the extra virgin olive oil, asparagus and garlic clove to the skillet. Cook for 1 minute over medium heat, stirring occasionally. Discard the garlic.
  4. When the farro is done, drain and divide the farro into two bowls. Drizzle with extra virgin olive oil and balsamic vinegar. Stir to combine.
  5. Top farro with the asparagus, chopped basil and feta.
  6. Bring a small pot of water to boil. Add the white vinegar and reduce the heat to a low simmer. Crack one egg into a small bowl. Now stir the water with a spoon to create a vortex and gently lower the egg into the water. This will help the yolk to be covered by the egg white. Cook for 3 minutes or until the egg white has harden up. Remove with a slotted spoon and pat dry with a paper towel. Repeat for the second egg.
  7. Add the poached eggs to the bowls and top with a sprinkle of gomasio, salt and pepper.

I made this recipe for Poggio del Farro . Although we often collaborate with this company, this specific recipe is not sponsored by them.

Homemade Pesto alla Genovese 

Homemade Pesto alla Genovese 

Being that Mr. Italicano and I spent the weekend with friends on a sailboat in the Italian region of Liguria, it was only fitting that I posted this delicious recipe for homemade pesto alla genovese since it is a typical Ligurian delicacy, by now known and celebrated throughout the world.

pesto-alla-genovese-2If you are planning a trip to Italy and are thinking about making your way to Liguria to check out the Cinque Terre, I highly recommend taking another few days to do these following three things:  CONTINUE READING

Baked Rockfish with Tomato and Basil Sauce 

Baked Rockfish with Tomato and Basil Sauce 

I think that good food should be simple :: semplice. You don’t need to complicate your life to eat well. Just follow this one basic rule: buy fresh wholesome ingredients based on the season.

Rockfish-with-Tomato-and-Basil-Sauce-2Here in Italy, I’m picking the last tomatoes off the vine and clearing out the basil pots to make homemade pesto to freeze. This is my farewell recipe to summer before making way for Continue Reading

Marinated Feta, Basil, Taggiasche Olives and Sun-dried Tomatoes

Marinated Feta, Basil, Taggiasche Olives and Sun-dried Tomatoes

This marinated feta, basil, taggiasche olive and sun-dried tomatoes is one of the easiest appetizers ever to make and is the perfect fuss-free hor’dourve when entertaining guests.

Feta-Taggesche-Olives-and-Sun-Dried--Tomatoes-Marinated-in-Extra-Virgin-Olive-Oil-1dWhy is this appetizer :: antipasto so great? Well, for starters you may already have many of these ingredients in your refrigerator or panty and most importantly, this appetizer only takes about 5 minutes to prepare. All you need is a cute wide mouth glass jar (I adore mason jars) then line the bottom sides with basil leaves followed by cubed feta, half of the taggiasche olives and half of the sun-dried tomatoes.

Marinated Feta, Basil, Taggiasche Olives and Sun-Dried TomatoesRepeat these steps and top with a few capers :: capperi if desired. Fill the jar with the sun-dried tomato oil and oil from the taggiasche olives and top with additional extra virgin olive oil if needed in order to cover everything. You can store in the refrigerator to marinate or serve immediately with toasted bread or crackers.

Marinated Feta, Basil, Taggiasche Olives and Sun-Dried TomatoesAfter your guests have gobbled up the appetizer, if there is extra oil in the jar :: barratolo set it aside to use later when cooking.  It’s great splashed over veggies or fish on the BBQ.

Marinated Feta, Basil, Taggiasche Olives and Sun-Dried Tomatoes Here are five other of my favorite fuss-free appetizers:

1. Spicy Shrimp, Fennel and Radicchio Bruschetta— This light appetizer is perfect for a warm summer evening.

2. Artichoke, Sun-Dried Tomato and Black Olive Stuffed Mushrooms–  This is a great make ahead appetizer for large groups.

3. Fava Bean and Avocado DipThis is a fun variation to classic guacamole and is extremely healthy.

4. Mini Cheese Balls Another appetizer that only takes a few minutes to whip up.

5. Savoury Vegetable PieHearty and filling, this vegetable pie is an instant crowd pleaser.

Marinated Feta, Basil, Taggiasche Olives and Sun-Dried TomatoesIn Italy, spring :: primavera is in its prime, from warm hot summer-like temperatures to rainy days that make our garden vibrant shades of green. I adore this time of year.  It’s the time when we all come out of our winter slumber to enjoy the breathtaking nature around us and live the day to its fullest.

Marinated Feta, Basil, Taggiasche Olives and Sun-Dried Tomatoes

It’s the time of picnics and barefoot walking on grass, of BBQ’s outside with friends and long evening strolls with a loved one. It’s the time to breath in the fresh spring air and be thankful and grateful for everything we have in this moment. Life is fleeting, so enjoy each precious second :: secondo prezioso. 

Marinated Feta, Basil, Taggiasche Olives and Sun-Dried TomatoesThis appetizer is simple and can be made by any level of cook :: cuoco and makes the perfect excuse to organize a get together with friends and family. Enjoy and I hope you make a lot of memories surrounded by this delicious and healthy appetizer.

 

Marinated Feta, Basil, Taggiasche Olives and Sun-dried Tomatoes
 
Prep time
Total time
 
This marinated feta, taggiasche olive, sun-dried tomatoes and basil is one of the easiest appetizers ever to make and is the perfect fuss-free hor’dourve when entertaining guests.
Serves: 4-6
Ingredients
  • ¼ cup (45g) pitted taggiasche olives or kalamata olives in olive oil
  • ¼ cup (30g) chopped sun-dried tomatoes in olive oil
  • 1 block (200g) Feta, cubed
  • 10 basil leaves
  • 5 capers (optional)
Instructions
  1. Put 5 basil leaves against the sides of a wide mouth mason jar or similar container, line with half of the feta cubes then top with half of the olives and half of the sun-dried tomatoes. Repeat. Top with capers if desired. Fill the jar with the remaining sun dried tomato oil, oil from the taggiasche olives and top with extra olive oil if needed to cover the feta.  
  2. Serve with toasted rustic bread or a sea salt and oregano toasted tortilla. If stored in the refrigerator, take out the jar and set at room temperature 20 minutes before serving so the oil liquefies.