Umbrian Farro, White Big Beans, Umbrian Lentils, My Bartolini Try Out

Unless there is a story to tell, a visual element that gives me a feel for what the people are about, I am often reluctant to mention a food, a wine until I try it.

I noticed some beans, grains from Bartolini that Di Palo Selects recently added to their selection. They were kind enough to let me try three of them.

The Umbrian Lentils came first, lentil soup is one of my favorites for a quick dinner in the fall and winter.

They were smaller and brighter in color than most lentils I had tried until now, stayed firm throughout, showing the benefits of coming from a small crop.

I will have to give them another spin in the spring for a lentil and herring salad.

Next came the humongous White Big Beans, finished with tomato sauce and garnished with sausage. It made for hearty fare, the beans had a crunchiness to them, texture was definitely different. Not sure where I stand on these.

Last came the Umbrian Farro (semipearled). I do not remember ever having Farro until then. Italian Food (about.com) in Grain of the Legions calls it the mother-father of all grains and notes that "Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks."

Umbrianfarro

Farro proved to be firm and earthy, I enjoyed it simply accompanied with vegetables sauted with garlic and oil.

An Italian excursion in the countryside

Thanks again to the De Palo family for sending these treats from earth my way.

Previous Post

Celebrate with Prosecco, Merry Berry Cocktail, Holiday Recipes

Dec 22
Put a little fizz and dazzle in your Holiday celebrations with this liquid recipe. Merry Berry Cocktail: 3 oz Mionetto Brut Prosecco 1 oz PAMA Liqueur Splash of fresh lime juice Pour PAMA into a rocks glass filled with ice. Top with Mionetto and add a splash of lime juice. Garnish with slice of lime. Home for the holidays!
Next Post

Worth the Climb, Himalayan Salt Bowl Chocolate Fondue. Holiday Recipes

Dec 22
Life is all about contrast, rain and sun, sweet and salty, summer and winter. Have you ever thought of salt as both cooking bowl and serving dish. Here's your chance to give it a try with this recipe from Salted (Ten Speed Press) by Mark Bitterman. While dipping fruits and cookies or marshmallows in the decadent results read Our Interview with Mark, the Selmelier. Himalayan Salt Bowl Chocolate Fondue Serves 4 Ingredients: 1/3 cup heavy...

Comments