Farro With Pancetta & Salsiccia
I thought that integrating cereals to my kids' diet would be a difficult task but I was proven wrong. My kids eat them with relish and my picky 5-year old even excitedly runs to his place in the table when he sees that I cooked cereals. I cook farro (emmer wheat) almost like how I cook barley with very slight differences but for now I will discuss farro.
It is rich in vitamins, carbohydrates, minerals, protein
& fat. Quite healthy and for this reason, I am feeding it to my
kids. Fortunately, I don't have to push any one of them to eat it.
When cooked with tomatoes, pancetta & salsiccia, the sapidity is
extraordinary. We all rate it a perfect ten. It is that good!
Farro With Pancetta & Salsiccia
Ingredients:
Serves 4
- extra virgin olive oil
- 150 g. pancetta affumicata, diced
- 100 g. salsiccia, taken out from casing & crumbled
- 1 clove garlic, halved or crushed
- 1 onion, minced
- marjoram
- 400 g. tomatoes, fresh or canned
- 250 g. farro perlato (pearl emmer wheat), ready to be cooked
- pecorino cheese, grated (optional)
- parsley, minced
Directions:
- Over medium heat, in a saucepan with extra virgin olive oil, sautè the pancetta, sausage, garlic & marjoram. When the pancetta & sausage are toasted, add the onions and cook for 1 minute. Discard the garlic.
- Add the tomatoes. Cook for an hour on low heat. If the sauce is drying out, add hot water when needed.
- Add the farro. Cook for 30 minutes on low heat. Stir frequently.
- Drizzle with the extra virgin olive oil before serving & sprinkle with the pecorino cheese and parsley.
