Farro salad with capers and beans
“Medieval Farro Salad” from A Culinary Traveler in Tuscany by Beth Elon
http://www.bluebirdgrainfarms.com/medieval-farro-salad/
Overall: B
This week I got curious and asked Google about “medieval Farro”. It suggested two recipes, this one (which calls itself “medieval” but offers no supporting evidence) and “Farro with 15th Century for Spelt Rice Porridge” (which looked promising until I realized that there was no source for the recipe.. and the recipe listed didn’t use farro, wheat, spelt or really anything that would qualify it as a “farro” recipe). Despite the lack of evidence I was intrigued by the use of capers**.
The salad is very simple and tasty. Unfortunately I didn’t have access to the cranberry beans that the recipe called for and had to substitute Cannellini beans instead. This lead to a very beige salad. The capers weere a nice addition. I ended up adding most of the caper juice as well to flavor the salad. It’s good but not OMG SO GOOD I MUST HAVE MORE.
It needed another texture or a bit of crunch. I think this would be great with the addition of pine nuts and/or parsley.
**In the SCA my name is “Sylvie la chardonniere” Chardonniere means “The Thistle seller”. Capers are one form of thistles and I really do love the taste of them. I’m toying with the idea of making a whole grain salad with a thistle theme. Farro + capers + artichokes + cardoons
Mirrored from Results Typical.
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