Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Farro’

We think that Denis Cotter from “Cafe Paradiso” is equally inspired, a genius and slightly mad with his creations. Every dish is constructed as layers of flavours that as a whole are quite engaging and delightful. We loved this dish and each element really adds something extra and delicious.

Roast parsnip farrotto with pine nuts & citrus-rosemary butter – to serve 4

  • leaves from 3 sprigs of rosemary
  • zest of 2 oranges and 2 lemons, in large strips
  • 200g butter, softened, plus extra to finish
  • 1.5 litres vegetable stock
  • 2 tbsp olive oil
  • 250g shallots, thinly sliced
  • 400g parsnips, peeled, woody cores removed, and cut into large dice
  • 2 sprigs of thyme
  • 2 tbsp honey
  • 1 tbsp cider vinegar
  • 300g farro
  • 4 garlic cloves, sliced
  • 100ml dry white wine
  • 75g hard cheese (we used Parmesan), finely grated
  • 2 tbsp pine nuts, lightly toasted and chopped

Put the rosemary and zest in a small saucepan with 30g of the butter. Heat gently until the butter starts to sizzle, then remove from the heat and leave to infuse for at least 30 minutes in a warm place. Strain through a sieve and throw away the solids. Stir the flavoured butter into the rest of the butter. Either keep warm or soften again just before serving.

Bring the stock to the boil in a large saucepan, then turn it down and keep at a low simmer.

In a wide, heavy pan, heat the olive oil and cook the shallots and parsnip for a couple of minutes over a medium heat.Add the thyme, honey and vinegar, then cover with baking parchment, lower the heat and simmer for 10 minutes. The parsnips should caramelise a bit but will stay firm.

Add the farro and garlic, and cook over a medium heat for 5 minutes, stirring now and then. Remove the thyme sprigs. Add the white wine, bring to the boil and simmer until the wine has been absorbed.

Pour in a ladleful or two of hot stock and simmer, stirring occasionally, until it has been absorbed. Keep adding stock in this way for 40-50 minutes, or until the grains are soft and chewy. Stir in the cheese and season well with salt and pepper.

Spoon the farrotto into warm bowls, drizzle with the citrus butter and scatter with pine nuts.

Wine Suggestion: This dish has some strong flavours so you can’t go for anything too light or you will risk it being overwhelmed. An oaked Semillon from Australia would have the weight, the freshness of acidity and the natural citrus flavours should complement and enhance the dish. We went for Stephanie O’Toole’s Mount Horrick’s Semillon and it was delicious.

(Original recipe from Denis Cotter’s For the Love of Food, Collins, 2011.)

Advertisements

Read Full Post »

I’ve had Georgio Locatelli’s Made in Italy for yonks now but had yet to try any of the recipes until tonight. We had some duck breasts and were looking for a tasty recipe without too many ingredients. This fitted the bill perfectly except one of the ingredients proved very difficult to find – if you live in Dublin you can get farro or spelt in Fallon & Byrne but we had to go twice to find it!

After all this faffing about looking for farro you can’t even see it in our picture. I promise that is there though (under the duck breast).

This was absolutely fabulous and quite straight forward though I recommend you get organised with all the pans and stuff before you start.

Duck breast with brocoli (for 4 people)

4 duck breasts

4 tablespoons farro (spelt)

145ml extra-virgin olive oil

2 heads of broccoli, separated into florets

2 tablespoons Worcestershire sauce

2 garlic cloves, sliced

1 red chilli, deseeded and sliced

salt and pepper

  • Take the duck breasts out of the fridge about an hour before you start.
  • Soak the farro in cold water for 20 minutes, then drain.
  • Preheat oven to 220C (gas 7).
  • Bring a pan of unsalted water to the boil and cook the farro for 15 minutes (salted water will make it go hard). Drain and tip onto a tray or big plate. Sprinkle 2 tablespoons of the olive oil over and toss to coat the grains and keep them separate. Give them a jiggle every few minutes so they don’t stick together.
  • Blanch the broccoli in boiling salted water for a minute or two to just soften it. Drain and set aside.
  • Score the skin and season the duck; this helps the fat to render. Heat an oven-proof saute pan to medium-hot, then put in the duck, skin-side down, and cook until it turns golden (about 6 minutes). Turn over and cook for 1 minute, then turn down the heat. Take the duck out and keep warm.
  • Drain the fat off the pan, add the Worcestershire sauce and 3 tablespoons of the remaining oil. Stir to emulsify and turn off the heat.
  • Heat a saute pan, add the remaining oil, followed by the garlic and chilli, and cook without colouring for a few minutes.Add the broccoli and saute without allowing to colour, until just soft. Season.
  • In a separate pan, fry the farro without any extra oil until slightly crisp (drain off excess oil as you go). Season.
  • Put the duck into a roasting tray and put in the oven for 2-3 minutes (or more if you like it more done).
  • Spoon the farro into the middle of the plates, and arrange the broccoli around it with the oil.
  • Slice the duck and put on top of the farro and finish with the sauce.

This was so tasty Jono wanted a second helping even though he was stuffed!

We served this with a glass of red 2005 Saint Joseph ‘Les Pierres Leches’ from Yves Cuilleron. Nice medium weight so it doesn’t overwhelm the food but a really tasty and flavoursome Syrah at the same time. Highly recommended.

Julie

Read Full Post »