Eleventh Hour Farro Salad

I know we're getting close to the move when there are just a few drops left of olive oil, enough butter for the remaining two slices of bread. Half used bags of pasta, grains and nuts are waiting anxiously to see what their fate will be over the next few days. We've done this so many times now that I've gotten really good at not wasting anything. My trips to the market are quick and light, since I can now count the meals I'll be preparing in Italy on one hand.

Emptying out my cupboards, I've haphazardly created a few favorites. For breakfast, we've been enjoying a porridge made of amaranth, quinoa, millet, oats and wheat germ. I soak the grains over night and cook them the next morning in plenty of water for about 25 minutes. Then I stir in butter, cinnamon and honey, sometimes a grated apple. Even little Roman likes it, which is a huge relief since it's so rich in fiber, protein and iron. Another breakfast of gladiators.

Today for lunch, I used up our farro, celery, carrot, raisins, pine nuts, hazelnuts, and our crema di balsamico, a concentrated form of balsamic vinegar. It's wonderful drizzled over a salad for a tangy, slightly sweet dressing. Farro is an ancient type of wheat and it's very popular in Italy. In fact, Italy is one of the few countries that still grows farro. It goes in soups, salads, becomes flour used to make breadsticks, breads, pasta, even cookies and cakes.

Eleventh Hour Farro Salad

If farro is not readily available in your area, try this salad with wheat berries or brown rice. I love the combination of crunchy celery and nuts and the sweet raisins. Makes a great lunch or side dish for grilled chicken.

2 cups farro

3 carrots, grated

3 stalks celery, chopped

1 cup hazelnuts

1/2 cup raisins

1/4 cup pine nuts

crema di balsamico

olive oil

Cook the farro according to package instructions. In a large bowl, combine carrots, celery, hazelnuts, raisins, pine nuts and cooked farro (still warm). Drizzle with the balsamic cream and olive oil, salt and pepper if you like.

Insalata di Farro e Borlotti

Every once in a while I see some intimidating vegetables in the market. I'd like to think I know my way around a produce stand- know how much to ask for, and what to do with it when I get home. But sometimes I see things in Rome that I don't have the first idea what to do with. It's nice to have this selection and be able to learn new things! The locals are happy to share insight into their cuisine and often argue with each other over what kind of advice I'm receiving. When I asked how to make Roman-style artichokes, some of the merchants got into a hollering match about how much garlic and how long to cook them. At least we're keeping things lively.

I've been eyeing these gorgeous beans for a while. Romans use borlotti beans in hearty soups, and I'll keep that in mind for the winter with a nice beef stock, but for now, a cold salad would really fit the bill. The merchant who sold them to me explained that Romans serve them with a little onion, olive oil, celery and tuna-fish. That, I decided, I would not subject my family to. Tuna is the one thing that appeared on everything in Tunisian restaurants (pizza, pasta, salad, appetizers, you name it) plus there is no more tuna to be found in the Mediterranean. I would do something different with these beans. I told the lady I was thinking of serving them with farro, which happens to be another staple in Roman cuisine used since Ancient times. She gave me a look as if to say "why on earth would you change it, I just told you the recipe." I even think she wanted to take her borlotti beans back.

The result was a nice, healthy summer salad. When cooked, the borlotti beans lose their speckled pink appearance, and take on a mauve color. Roman also enjoyed the grains and the beans, although it was a lot of fun to throw, too. We ate it all up and never got around to taking a photo. I'm not sure about the availability of farro (spelt) in the U.S. It's one of my favorite grains, so ask at your health food store if they carry it.

Farro and Borlotti Salad

serves 4 as a side dish

You need about 1 cup of beans. Use dried beans and cook them, or use jarred (from a can as a last resort, if you can guarantee the quality, but beware that they put some nasty stuff in the lining of cans)

1 cup farro or spelt

1 stalk of celery, finely diced

1/4 red onion

juice of 1 lemon

olive oil

salt

pepper

Cook the farro in abundant water for 15 minutes, drain and cool. Add the beans. If using fresh borlotti beans, you will need to cook them in abundant water for 45 minutes. Meanwhile, dice the red onion and soak it in the lemon juice. This is an important step that reduces the bite of the onion, if you mind that, like I do. Combine the beans, farro, diced celery, a few swigs of oil, salt and pepper to taste.