This is one of my favorite dishes and I always make it when my boyfriend is out of town – not because I want to keep it all for myself but he cannot stand broccoli – and I easily enjoy a double portion of it!
It’s pretty simple, like all my favorite recipes. I think that few right ingredients can make an astounding dish just as much as those complicated 25-ingredients recipes.
What is Farro and how to use it
Spelt – or Farro in Italian – is a variety of wheat although it is mostly considered to be a grain. It looks quite like brown rice but it has a more intense and slightly nutty flavour that goes well with almost any ingredient (just like rice).
You can make farro salads, casseroles or also substitute it to Carnaroli rice to make risotto – which will become “farrotto”. Although since it contains less gluten it will not become as creamy as the risotto.
It’s really versatile and really healthy too! It’s easier to digest and it’s rich in fibers.
The spelt I use is Farro della Garfagnana (IGP) from Tuscany, but you should be able to find it in your local supermarkets as well.
There are 3 kinds of farro: whole, semi-pearled and pearled; check your farro or spelt box before cooking since it may have different directions depending on the treatment it had. Some kinds of spelt need to soak in water for a while to soften and the boiling time may vary from 15 to 45 minutes.
If you bought a box of spelt or farro and you don’t exactly know what to do with it, start with this recipe! It’s easy, quick and it will make you fall in love with farro, trust me!
Farro with Broccoli and Shrimps
- 180 g (6 oz.) Pearled Farro
- 2 Garlic cloves
- 1 small Broccoli
- 12-14 Shrimps
- Olive Oil
- Black Pepper
- Chili Pepper flakes
- 1 tbsp Butter
- 1 tbsp Parmigiano cheese grated
- Boil the spelt in slightly salted water following the package instructions. Mine boils for 20 minutes.
- Meanwhile, in a pan drizzle the oil and fry the garlic cloves halved until they start to brown, then add the broccoli chopped in small pieces and add a little bit of water. Cover with the lid and cook for about 10 minutes.
- Roughly chop the shrimps in 2 or 3 parts and add them to the pan; season with salt, pepper and chili pepper flakes.
- Remove the lid and cook for 1-2 minutes more, letting the water evaporate, then add the drained cooked spelt.
- Turn off the heat, add a knob of butter and the grated Parmigiano cheese to mix the flavours together and serve.
TIP 2: Try it with smoked salmon instead of shrimps.. yum!
Did you make this?
I’d love to see it!
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