I am back from our holiday with mixed feelings as usual. Berlin gets well and truly under my skin while I am there and although we were only there for three weeks, it really feels like home - adapting this time made a little easier for we Irish by the torrential rain and dramatically loud thunder storms! Weather aside, we had three lovely weeks together swimming, taking boat trips, a lot of cycling carrying small yet heavy passengers and a small amount of running in an attempt to reverse the effects of quite a lot of eating, prosecco drinking and general overindulgence of curry wurst mit pommes here.
As fresh off the flight as one can be at near midnight, we headed straight to the garden to find a jungle of rhubarb, cavolo nero, strawberries and tomato plants well over a metre tall. The sounds of excitement and amazement could be heard down the quiet dark of the street for at least an hour before tiredness chased us all to bed.
So I have spent this past few days unpacking, refilling the fridge and getting back to normal. I have had to turn to the far reaches of the store cupboard for something to add to the cavolo nero and found a long lost packet of farro.
Farro looks a bit like wholegrain rice but is in fact the wheat grain in its whole form. It is sold dried and is normally boiled in water until soft, but still crunchy. It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups.
This recipe is adapted from a recipe on the back of this Casa Rinaldi packet for Farro all'antica - it turned out like a nutty full-flavoured risotto which was a delicious change to carnaroli or arborio which I use mostly for risottos. I really enjoyed it and would definitely make this again for a warming winter lunch or mid-week comfort supper as long as the kale is in abundance.
You will need for 4:
extra virgin olive oil
200g mince meat
2 sticks celery, finely diced
3-4 medium sized organic carrots, peeled and finely diced
1 medium onion, finely chopped
1 tin chopped tomatoes
salt and pepper
100ml organic beef or vegetable stock
6 broad stalks of cavolo nero - centre stem cut out and the leaf shredded
Parmesan cheese to serve.
- Firstly rinse the farro under cold running water and add to a large pan of boiling salted water. Boil the farro for 10 minutes, drain and set aside.
- In a large heavy bottomed casserole with a lid (my le Creuset was perfect for this) warm a tablespoon of olive oil and add the finely chopped onion, celery and carrot and mince meat. Break the meat up as you stir through the vegetables, a bit like making a bolognese sauce.
- Cook through for 5 minutes until the meat has browned all over, add the tinned tomatoes and gently bubble on the stove top for 10 minutes.
- Now add the farro and stir it through well. Place the lid on the saucepan and on a very slow simmer, cook gently for 20 minutes until the farro has softened further. Add a little stock as you go, a little bit like feeding a risotto - adding more as it is absorbed.
- At the very end of the cooking and you are happy with the seasoning and the texture of the farro, it should be nutty and not too soft, cook the cavolo nero.
- Heat a little olive oil in a frying pan and add some finely sliced garlic. Add the shredded kale and saute for 4-5 minutes until it is slightly soft.
- Stir the cavolo nero through the farro and serve with grated parmesan.