We don’t get to eat a lot of food that’s identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun.
Enjoy! Ingredients for 6 portions:
1/2 oz dried porcini mushrooms (a small handful), *soaked, and chopped
2 tbsp olive oil
10 brown mushrooms, cubed
1/2 onion, small dice
2 clove minced garlic
salt to taste
1 heaping cup pearled farro
1 heaping cup pearled farro
3 cups chicken stock, divided
2 tbsp crème fraiche
freshly ground black pepper to taste
2 tbsp chopped Italian parsley
grated Parmigiano Reggiano
*Note: You can strain and use the soaking liquid in the dish, but after only 20 minutes it’s fairly weak, and I wanted the extra flavor of chicken broth, so I didn’t use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.
Source recipe: https://foodwishes.blogspot.com/
