Toasted Farro 'Fagioli'
Tuesday, January 21, 2014
The 'novelty' of Winter is wearing off, let's be honest. It always starts off with the excitement of the prospect of snow, hot chocolates, Christmas lights and new cashmere. Now all that's left is cold hands and resentment (not to mention a few extra kilos from those hot chocolates).
I know how awful it is taking that journey home, in the freezing cold darkness. It feels like it's the dead of night but it's only 6pm and you're already ready to drop.
I know warmth can't come soon enough but for now, all I can offer is this awesome recipe for what might make you feel just a little bit better after a cold day.
I call it 'Farro Fagioli' because it was inspired by Paste e Fagioli and I use Farro instead of pasta. (Italian spelt).
Hope you like it!
YOU WILL NEED:
1 CLOVE GARLIC, CHOPPED
1 WHITE ONION, SLICED
2 CARROTS, CHOPPED
3 PIECES OF CELERY, CHOPPED
3 TBSP TOMATO PASTE
1/2 CUP OF FARRO OR SPELT
1 LITRE VEGETABLE OR CHICKEN STOCK
1 TBSP LEMON JUICE
1/2 TSP CHILLI POWDER
1/2 CELERY SALT
1 TSP HONEY
1 PACK FRESH SPINACH LEAVES
1 CAN CANNELLINI BEANS
GOOD OLIVE OIL
SALT AND PEPPER
Start by sautéing the garlic, onions, carrots and celery in a tablespoon of olive oil. After 2-4 minutes or when they begin to brown, mix in the farro. Make sure all of the vegetables and farro get a little browned. This should take another 5-6 minutes.
Mix in the tomato paste and leave to cook for another 2 minutes. Add the vegetable stock, lemon juice, chilli powder, celery salt and honey and leave to simmer (partly covered) for 40-50 minutes or until the spelt is tender.
Season with salt and pepper and add the cannellini beans. Let the cannellini beans absorb some of the flavour of the liquid for 5 minutes.
Add the spinach at the last minute and serve with grated parmesan cheese and a drizzle of good olive oil!