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!
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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.
In this 2 minute recipe, buttery, creamy, silky stracciatella cheese unites with sweet figs and honey to create an irresistible appetizer or dessert. Oh, man, get your taste buds ready for some delicious, simple, real food!
What is stracciatella? Well, if you’ve ever been to Italy or have bought a cone of gelato in an Italian gelato shop you probably know that Stracciatella is a delicious flavor of gelato that contains fior di latte (milk-based gelato) and chocolate chunks. Although delicious, that’s not the stracciatella I’m talking about here. I’m talking about a special artisan CONTINUE READING
It’s a sunny :: soleggiante February Monday morning in Rome, but I am in an over air-conditioned Italian TV studio. I find my hands shaking and my stomach fluttering with butterflies as my lips tremble in an awkward, unnatural smile towards the various cameras pointing at my caked on make-up face. Why am I so nervous to return on the La Prova del Cuoco? I was on this live Italian TV show for an entire week in September. Get it together, Cindy. I tell myself.
I woke up at 4:30a.m. with a startling nightmare: I was watching myself on stage, my mouth was opening but no words in Italian would flow out. I’m still tired even after having drunk three espressos; that wasn’t the best idea, I feel jittery :: agitata. Stay calm, Cindy. Stay calm and breath. The show is about to start. I squint my eyes at the bright lights and try to hold my lips wide so they don’t noticeably shake. My eyes are becoming irritated—too much eyeliner and mascara. I hate TV make-up. All of Italy is about to watch me, criticize my thick American accent and grammatical mistakes and judge my every move as well as my recipe choice. Oh, God. Why did I choose to make Salmon Wraps with Kale Chips? They’re absolutely delicious…but no match for my competitor’s dish…mouthwatering Phad Thai. I would vote for her dish….I love Phad Thai. I mean really really love Phad Thai. It’s the first thing I eat when I go back to America to visit family and friends. Oh man, I’m going to get schooled. I place my hands on the counter, trying to appear relaxed as I wait for Antonella Clerici, one of Italy’s most famous presenters, to introduce me to the home audience.
My knees begin to shake :: tremare. I already know I’ve lost. Don’t be melodramatic, Cindy. It doesn’t matter who wins or loses, you’re on the most popular Italian television cooking show! That in itself is quite an accomplishment that most new bloggers don’t get. My inner positive voice says trying to cheer me up, but it’s a little too late; I’ve lost my focus. All the questions and key phrases I rehearsed the days before disappear. All of my reminders of talking slow, giving short responses and communicating interesting information get disregarded like streamers after a party—stuffed in bag and thrown in the trash, never to be seen again.
So I do what I do best when I’m nervous: talk too much and extremely fast. Actually, I do that normally; I am quite the chatterbox :: chiacchierona. Yet, this time on TV, it wasn’t just chatterbox Cindy, but turbo speed Cindy….in Italian. Oh dear. Poor poor home audience, I feel sorry for you.
Long story short: I didn’t do my best, I lost the competition, and I self pitied myself for half a day lounging around the house in pajamas eating Nutella on toast and watching funny American sitcoms; then I got over it. Don’t get me wrong, losing sucks; but, that wasn’t the cause for my downer mood. Losing is part of the game, any former athlete knows this. The thing that stings my pride is that I know that I didn’t domy best.Regardless if the judges :: giudici liked my recipe, I know I could have expressed myself better in Italian on live TV. On a positive note, I now know what to work on, and this experience will only make me a better on-camera presenter.
Plus, I can’t complain, there were many other exceptional things that came out of the day: I met two amazing and talented bloggers, Vatinee Suvimol, my competitor and blogger at A Thai Pianistand Natalia Cattelani, one of the judges and blogger at Tempo di Cottura; I got to cook again with the sensational Antonella Clerici; I worked with the wonderful staff on the show (thank you Valeria and Nicoletta) and I got to hang out with my two girlfriends photographer Michelle Aschbacher and life style blogger Sara Whitewho are expats like me and live in Rome. Talking of amazing gals, Vatinee also introduced me to an incredible group of new girlfriends, Le Bloggalline, a group of over 400 women food bloggers who got each others backs. I am still overwhelmed with gratitude on all of the sweet and kind messages many of them left me. Women are the salt of the earth. A big thanks to everyone who voted and supported me.
Although, these salmon wraps didn’t win on La Prova del Cuoco, they are still winners in my mind. This recipe showcases a lighter version of some of my favorite Pacific Northwest flavors: salmon and tartar sauce. I despise mayonnaise so I’ve lightened it up by using greek yogurt. Sitting on a bed of spinach and cuddled by some avocado slices is a delicious herb-rubbed salmon topped with crunchy almond slivers for a delicious and satisfying good ol’ American wrap.
These salmon wraps are light, flavorful and simple to prepare. Eat them on the go for lunch with some crispy kale chips or serve them with a side salad for a healthy dinner.
Serves: 2
Ingredients
For the salmon:
2 fillets of salmon (about 6 ounces (175g) each)
Extra virgin olive oil
3 tablespoons chopped fresh parsley
½ tablespoon of lemon zest
2 tablespoons sliced almonds
½ clove garlic, finely chopped
For the greek yogurt sauce:
1 tablespoon chopped fresh dill
6 tablespoons greek yogurt
½ tablespoon capers, desalinated
¼ lemon, juiced
Salt and freshly cracked black pepper
Other ingredients:
2 tortillas
½ ripe avocado
2 handfuls of fresh baby spinach
Extra virgin olive oil
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Put the salmon fillet on top and drizzle a little extra virgin olive oil. Put all the rest of the ingredients together in a bowl, mix and spread on top of the salmon fillet. Bake for around 8-12 minutes.
In the meantime, put all the ingredients for the greek yogurt together in a bowl. Mix and set aside.
Toss the spinach with a little extra virgin olive oil.
Heat the tortilla in a medium sized pan for a few seconds then remove and set on two plates. Divide the spinach mixture between the two tortillas and divide the salmon and sauce. Wrap the tortilla like a burrito. Enjoy.
Every find yourself looking for an appetizer that is elegant to present but takes just minutes to prepare? Well, look no further, stuffed figs with balsamic vinegar to the rescue!
Figs are such an elegant fruit. They remind me of avocados; they give a dish an instant gourmet-factor. These tear drop beauties are the star of many recipes: slice them up and toss them on a pizza along with some gorgonzola cheese, load them in a caramelized onion and asiago panino, or add them to a fresh mozzarella salad. And, then of course you can use them for salsas, jams, pies and marinades—oh, how I love you figs and your versatility.
I like to use figs as edible containers for creamy Italian cheeses like ricotta, stracciatella and goat cheese. Of course, good balsamic vinegar drizzled on top is a natural companion. If you like a little crunch, you can also add a few caramelized walnuts.
One of the best parts about this recipe is how you can put it together in just a few minutes. I love having a few recipes up my sleeves for unexpected guests. Bring out these stuffed figs on a platter with a bottle of good red wine and your friends will start calling you the next Martha Stewart. *Although, beware…that just may mean you’ll have more people dropping by in the future!*
Every find yourself looking for an appetizer that is elegant to present but takes just minutes to prepare? Well, look no further, stuffed figs with balsamic vinegar to the rescue!
Serves: 2-3
Ingredients
6 figs
½ cup (100g) ricotta, stracciatella or goat cheese
Good balsamic vinegar, as needed
Instructions
Wash the figs well then cut four slits on the top of each going only ¾ way through. Fill with a spoonful of ricotta, stracciatella or goat cheese. Drizzle on some balsamic vinegar. Buon appetito!
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.
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!
