Farro Fanatics

Farro is today’s darling in the grain world. And with good reason. Here’s how to menu it.

This heirloom Italian grain is having a moment. Cast your eye across the restaurant landscape and farro pops up in the most beautiful, intriguing applications. At Chicago’s Blackbird, a toasted farro pudding with cantaloupe cream. At Farro Italian Restaurant in Centennial, Colorado, an entrée salad of grilled salmon, arugula, tomatoes, cucumber, red onion, ricotta salata and farro. At Chef & the Farmer in Kinston, North Carolina, a dirty farro studded with chicken livers and seasoned with cumin and cayenne. “The beauty with farro is its versatility and flavor,” says Jason “Jay Z.” Ziobrowski, C.E.C., corporate chef for the Eastern region, InHarvest. “It’s creamy and nutty, and just fantastic to work with. When chefs ask me how to cook with it, I tell them that the possibilities are truly endless.”

5 Menu Ideas for Farro

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  1. Farro Guacamole Style—farro, poblano, jalapeño, cilantro, garlic, lime juice
  2. Quinoa & Farro Vegetarian Sliders—farro, red quinoa, garlic, cilantro, panko, egg whites, tofu, cumin, chili powder
  3. Farro Bruschetta—farro, olive oil, red wine vinegar, tomatoes, oregano, French bread
  4. Farro Pilaf—farro, olive oil, garlic, onion, broth
  5. Farro Stuffing—farro, butter, mushrooms, onion, Madeira wine, whole-milk ricotta, Parmesan, egg, garlic
  6. Farro Risotto-Style—farro, broth, wine, onion, mushrooms, Parmesan, cream

Sourcing from a Family Farm

Our InHarvest Farro has been sourced from the same family farm in Italy for years. We rely on their high quality product, but also appreciate their commitment to family farming. “Everything they do is about the farm,” says Mike Holleman, director of culinary development, Indian Harvest. “They also remind us about keeping food simple and pristine. When we visited the farm in San Lorenzo, they prepared littleneck clams pulled from the Adriatic that morning, shaved truffles that the farmer foraged with his dog and a farro salad with massive porcini mushrooms that he had just picked.”