Search results
Results from the WOW.Com Content Network
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.
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.
This is a list of American foods and dishes where few actually originated from America but have become a national favorite. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of many new ingredients and cooking styles.
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 ...
This confusion may arise either from mistranslation of words found in other languages that can denote hulled wheat in general (such as Italian farro, which can denote any of emmer, spelt or einkorn; spelt is sometimes distinguished as farro grande, 'large farro', [4] emmer as farro medio, ('medium farro'), [4] and einkorn as farro piccolo ...
A variation on the English trifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit.
Like the poorer indentured servants that came to the South, slaves often got the leftovers of what was slaughtered for the consumption of the master of the plantation and so many recipes had to be adapted for offal, like pig's ears and fatback [181] though other methods encouraged low and slow methods of cooking to tenderize the tougher cuts of ...
Risotto (/ r ɪ ˈ z ɒ t oʊ / riz-OT-oh, Italian: [riˈzɔtto,-ˈsɔt-]; from riso, 'rice') [1] [a] is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables.