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First by me, anyway.
I think this dish was served at PPFN, but that's not why I chose to do it. I had planned it for a dinner side dish at the war, but didn't bother making it.
This week's Resolution Recipe: Farro with Capon Broth or Other Meat Broth.
To make ten servings: first of all, clean and wash the farro well, and cook in good capon broth or fatty pullet broth, and let it simmer for a long while. When done cooking, add some good spices; and take three egg yolks and a bit of cooled farro, and mix together. Then drop into the farro; and make yellow with some saffron. (Martino, 1450s)
Clean and wash the farro as needed. Bring the broth to a boil and add farro. Simmer covered over low heat until done, about twenty minutes. Remove 1/4 cup cooked farro and let cool, keeping the rest covered. Mix with the egg yolk and stir back into the remaining farro with the spices and saffron.
Pepper, cloves, and cinnamon are used in spice combinations elsewhere in this work.
The editor’s notes indicate that farro (also known as emmer) is more likely than spelt.
Sources: Maestro, Martino, Luigi Ballerini, Jeremy Parzen, and Stefania Barzini. The Art of Cooking: the First Modern Cookery Book. Berkeley: University of California, 2005. Print. ISBN 0-520-23271-2.
What worked: It was a decent starch dish.
What didn't: There was nothing exciting about it. I like farro, but this did nothing for it.
Will I make it again? I probably will, since it's an easy dish to make at events. But it won't be in the home rotation.
This week's Resolution Recipe: Farro with Capon Broth or Other Meat Broth.
To make ten servings: first of all, clean and wash the farro well, and cook in good capon broth or fatty pullet broth, and let it simmer for a long while. When done cooking, add some good spices; and take three egg yolks and a bit of cooled farro, and mix together. Then drop into the farro; and make yellow with some saffron. (Martino, 1450s)
Clean and wash the farro as needed. Bring the broth to a boil and add farro. Simmer covered over low heat until done, about twenty minutes. Remove 1/4 cup cooked farro and let cool, keeping the rest covered. Mix with the egg yolk and stir back into the remaining farro with the spices and saffron.
Pepper, cloves, and cinnamon are used in spice combinations elsewhere in this work.
The editor’s notes indicate that farro (also known as emmer) is more likely than spelt.
Sources: Maestro, Martino, Luigi Ballerini, Jeremy Parzen, and Stefania Barzini. The Art of Cooking: the First Modern Cookery Book. Berkeley: University of California, 2005. Print. ISBN 0-520-23271-2.
What worked: It was a decent starch dish.
What didn't: There was nothing exciting about it. I like farro, but this did nothing for it.
Will I make it again? I probably will, since it's an easy dish to make at events. But it won't be in the home rotation.