Poggio del Farro
Poggio del Farro Pearled Italian Farro
What it is
This is Italian farro, a type of ancient wheat grain. It has been pearled, meaning the outer bran layers have been removed. This process makes the grain cook faster and gives it a softer texture compared to whole farro. It retains a pleasant chewiness and a nutty flavor that is characteristic of this grain. The pearling process also makes it easier to digest for some people.
How people cook with it
Farro is a versatile grain that can be used in many dishes. It works well as a side dish or as a base for more complex meals.
- Hearty grain salads
- Soups and stews
- Risotto-style dishes
- Side dish
To cook pearled farro, rinse it under cold water. Combine one part farro with three parts liquid, such as water or broth, in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, or until tender and most of the liquid is absorbed. You can also cook it in a rice cooker. Once cooked, fluff with a fork. It can be served warm or cold.
How it differs from similar foods
Pearled farro cooks more quickly than whole farro because the bran has been removed. It also has a softer texture and a less pronounced chewiness. Whole farro requires a longer cooking time and offers a firmer bite and a more robust, earthy flavor.
Who it is for
Home cooks looking for a wholesome and satisfying grain to add to their meals.
How to keep the rest
Store any leftover cooked farro in an airtight container in the refrigerator for up to 3-4 days. Uncooked farro should be kept in a cool, dry place in its original packaging or transferred to a sealed container to maintain freshness.