Thursday, April 29, 2010
I made Lidia Bastianich's 'Farro with Roasted Pepper Sauce' from Lidia Cooks From the Heart of Italy last week, and me oh my, what a delicious recipe! The sauce is a simple tomato sauce made with canned Italian plum tomatoes, onions, garlic and golden raisins, with chunks of roasted red and orange bell peppers stirred in.
However, one pound of farro cost $10 at my Greene Grape Provisions, my local gourmet market--that is a lot! I mean, I was sort of shocked when I examined the receipt. A little investigation reveals that it wasn't just my local market that charges a steep fee for this grain, farro is pricey.
Lidia actually explains the reason in her books, she writes, "Farro, a variety of wheat also known as emmer, was one of the first domesticated crops. It is a low-yielding grain and difficult to cultivate; hence it feel out of favor in much of the world. But in Italy, farro has always been appreciated." Lidia recommends spelt, barley and other grains as possible substitutes, but I loved the plump, chewy texture of farro.
Anyone know of a place to obtain reasonably priced farro in New York City? I'd even be willing to trek up to Arthur Avenue for a deal.