This salad looks so great! It reminds me of one of the first recipes I ever made...Rice Salade Nicoise. I'm trying to remember if farro is an ancient, therefore wheat-free grain. Do you know? Or anyone else know?
Hi Christi! Such a good question. Thank you for asking! 😍 Yes, farro is a category of 3 kinds of hulled wheat. Outside of Italy, it’s most commonly called spelt. They are ancient wheat 🌾 Some kinds, like einkorn, have less gluten than most wheats. I hope this helps! I was so into the recipe, I should have explained more in the food letter. 💛
One of your best yet, Lolly! A juicy read (forgive, or don’t, the pun.) and such a treat to hear your voice!
I’ve got both books - TSI & RWN - on hold at my library so I’m anxious to dig in. I’ll try My Brilliant Friend again – I tried it after a recommendation from a good friend, but couldn’t get into it. If I can muddle through, I will be there with bells on, virtually, for the discussion group.
PS - farro is one of my favourite grains. It’s fairly pricey here, and when I went to Italy a saw a bag for €2, I nearly fell off my chair!
I’m not a fan of pasta salads either, though it seems they have gained some measure of acceptance, as I’ve gotten at least three emails this summer from La Cucina Italiana touting recipes for “pasta fredda.” I much prefer regular pasta or pasta served tepid/at room temp. Pasta fredda makes me think of American macaroni salad (shudder).
Ohhh I was hoping someone would share thoughts on pasta salad! Grazie, Domenica! I see the recipes online too, but then not on menus… but maybe they are in other regions. Have you seen any on menus in your travels in Italy? I agree about the temperature. I tried to make a cold pasta salad and couldn’t manage it. Mozzarella, for instance, is meant to be eaten at room temp, not cold. It didn’t work.
Mmm love a farro salad and I have not made one yet this summer. A great reminder.
I felt very similarly about The Sicilian Inheritance!
A little slow to grab me, but then I was all in. It had never occurred to me how society was effected/up-ended when all those men starting migrating. So much like during WW1 and 2 where women could step into (and had to) new spheres. It was really fascinating even though I felt like the contemporary half had some weak spots.
I agree with your assessment of the book on all counts! I’m curious about the audio now! Let me know if you try the farro or another one to recommend. Next up will be farro with lemon, feta, and mint. It’s my favorite. The feta gets very buttery with the lemon and the mint becomes the lemons best friend.
Omg tell me everything! Was it delicious! Did the pasta stay al dente? What were the other ingredients? Did she give you the recipe? (I’m clearly not interested at all. 😜)
This salad looks so great! It reminds me of one of the first recipes I ever made...Rice Salade Nicoise. I'm trying to remember if farro is an ancient, therefore wheat-free grain. Do you know? Or anyone else know?
Hi Christi! Such a good question. Thank you for asking! 😍 Yes, farro is a category of 3 kinds of hulled wheat. Outside of Italy, it’s most commonly called spelt. They are ancient wheat 🌾 Some kinds, like einkorn, have less gluten than most wheats. I hope this helps! I was so into the recipe, I should have explained more in the food letter. 💛
One of your best yet, Lolly! A juicy read (forgive, or don’t, the pun.) and such a treat to hear your voice!
I’ve got both books - TSI & RWN - on hold at my library so I’m anxious to dig in. I’ll try My Brilliant Friend again – I tried it after a recommendation from a good friend, but couldn’t get into it. If I can muddle through, I will be there with bells on, virtually, for the discussion group.
PS - farro is one of my favourite grains. It’s fairly pricey here, and when I went to Italy a saw a bag for €2, I nearly fell off my chair!
The book is on my list but can’t get it yet. On wait list. I made a farro salad with chicken last night for the fam coincidentally
Is end of Sept too early for the book?
You did? Share the recipe please! I cannot get enough farro salad.
I’m not a fan of pasta salads either, though it seems they have gained some measure of acceptance, as I’ve gotten at least three emails this summer from La Cucina Italiana touting recipes for “pasta fredda.” I much prefer regular pasta or pasta served tepid/at room temp. Pasta fredda makes me think of American macaroni salad (shudder).
Ohhh I was hoping someone would share thoughts on pasta salad! Grazie, Domenica! I see the recipes online too, but then not on menus… but maybe they are in other regions. Have you seen any on menus in your travels in Italy? I agree about the temperature. I tried to make a cold pasta salad and couldn’t manage it. Mozzarella, for instance, is meant to be eaten at room temp, not cold. It didn’t work.
Guess what! I had a cold pasta in Treviso with family friends today! Farfalle con tonno e olive nere!
Mmm love a farro salad and I have not made one yet this summer. A great reminder.
I felt very similarly about The Sicilian Inheritance!
A little slow to grab me, but then I was all in. It had never occurred to me how society was effected/up-ended when all those men starting migrating. So much like during WW1 and 2 where women could step into (and had to) new spheres. It was really fascinating even though I felt like the contemporary half had some weak spots.
(Also it was really great on audio. )
I agree with your assessment of the book on all counts! I’m curious about the audio now! Let me know if you try the farro or another one to recommend. Next up will be farro with lemon, feta, and mint. It’s my favorite. The feta gets very buttery with the lemon and the mint becomes the lemons best friend.
Omg tell me everything! Was it delicious! Did the pasta stay al dente? What were the other ingredients? Did she give you the recipe? (I’m clearly not interested at all. 😜)