Doc V's Healthy Kitchen

We continue are roadtrip through Europe. Currently we are in Poland, a friendly country with an incredible history and amazing cities. Every night we enjoy campervan cooking in our dearest Gloria, the campervan.

Wikipedia explaines : Farro  is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.’

I love the texture and nutty flavor of farro. Tonight Iris requested a tomato risotto, which made me want to prepare it with farro instead of the classical risotto rice.

Chop and fry 4 garlic cloves, 1 red onion and  1 chili pepper in the oil of a small anchovies container. Stir and fry. Add 150 grams of farro. Stir and fry. Add 1 glass of white wine. Allow to evaporate. Stir regularly. Add 1 small container of sundried  tomato pesto and 1 table spoon of dried basil. Add 4 chopped medium sized tomatoes ( don’t mind the skin). For extra flavor I add 2 teaspoons of salted capers ( remove the visible salt) and the remaining  anchovies. Allow to simmer. Add extra water if needed. You don’t need broth, the anchovies, pesto and capers compensate the input of salt.

Once the rice is al dente, stop the simmering. Taste, and I think you will agree you don’t need to add extra salt, probably some extra black pepper.

Finish with grated parmesan and mozzarella.