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Farro / ˈ f ær oʊ / is a grain of any of three species of wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.
1 oz dried porcini mushrooms; 5 cup fat-free, reduced-sodium chicken broth, such as Swanson's; 1 tbsp unsalted butter; 2 cloves garlic, minced; 1 cup farro; 2 cup tightly packed Tuscan kale leaves ...
The domestic form is known as petit épeautre in French, Einkorn in German, "einkorn" or "littlespelt" in English, piccolo farro in Italian and escanda menor in Spanish. [2] The name refers to the fact that each spikelet contains only one grain. Einkorn wheat was one of the first plants to be domesticated and cultivated.
As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin) that were commonly eaten since Roman times.Before the introduction of corn (maize) from America in the 16th century, [8] it was made from starchy ingredients such as farro, chestnut flour, millet, spelt, and chickpeas.
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Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the cuisine of Ancient Rome. [1]The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals.
Jane Grossman Stern and Michael Stern (both born 1946) are American writers who specialize in books about travel, food, and popular culture. They are best known for their Roadfood books, website, and magazine columns, in which they find road food restaurants serving classic American regional specialties and review them.
The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, and onions with broth with saffron gradually added. [2] There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief cook to kings. [7]