Massimo's "Farinella"

We prefer this to Panzanella, the grain is easier to manage than "day old bread" (What kind? How old?) and is especially timely since We are shifting our diet to use whole grains and not processed / refined carbs. Farro is the grain of choice here: cook it like pasta, adding it to rapidly boiling water and boiling hard until al dente (about 10 minutes), then shock in cold water to stop cooking. You want the grain kernels to open but not turn to mush. Farro cooks a lot faster than the suggested ingredients and adds a distinctly "bread" like flavor if not overcooked. And yes: use the very best red wine vinegar and olive oil for this, they are key flavor notes.

• czechmate

• 8/4/2018

几个关于菜谱的笔记:使用良好的必要lity flavourful red wine vinegar and olive oil, because they a key component in the flavour profile. Use a vinegar and olive oil you would use bread to soak off a plate. Do not use cheap vinegar and olive oil! If you can't find a good red wine vinegar, balsamic vinegar is an excellent substitute. It changes the characteristics of the salad somewhat, but it is still very tasty. For those allergic to barley and wheat, you can use quinoa as a substitute, but because of the stronger flavours quinoa has, you are better off using basaltic vinegar instead of red wine vinegar. I have found field cucumbers work best, but long english cucumbers will work in a pinch! This is a huge hit with my in-laws. I've been asked many times to bring it to family dinners, and I rarely bring home leftovers because my in-laws beg to take them! I often make two batches for events, one with perl barley, and one with quinoa due to some family members allergies to wheat and barley. I usually keep half of the barley batch at home so I can enjoy it after the family dinner. If I didn't, I'd never get any because the inlaws take it all!

• pswarbrick0

• Unity, sk

• 4/15/2017

Emmer is not spelt, it is farro. Although the two words are useed interchangeably in Italy, it is not correct. Spelt takes much longer to cook than farro does, and it has different nutrients.

• Zeldaz

• 7/8/2014

Good but not spectacular. The dressing didn't have enough flavor to hold up to the pearled barley -- I upped the basil and that helped. It holds in the fridge for a couple of days without getting soggy, which is good because this recipe makes a lot of salad!

• tastysausagerecipe

• Brooklyn

• 3/22/2013

Loved it, and so did the hubby. Bright, summery, quick and easy. We made it with barley. I always love a chance to use one of those grains sitting in my pantry that I have a hard time thinking what to do with.

• mrsrogers

• 6/16/2012

Oh my heavens, this brings me back to my summers spent in Italy. This is the simplest recipe that packs the biggest bang ever. I am adding this to my weekly rotation! Perfect salad to complete a summer meal. We didn't have a cucumber on hand, but instead added a sliced avocado (my husband's idea). It was the perfect, creamy, rich touch to an already delicious recipe. WOW, we loved it! Going back to the market tomorrow to buy more barley!!

• christy0

• Dallas, TX

• 7/11/2011

This is a great salad on many counts. First, it is wonderfully light, but at the same time hearty. It's also fast and easy to prepare. I used barley that was cooked in chicken broth and the amount called for of Purslane and basil. The next time I make it, and I definitely will, I'll add an additional amount of Purslane. If I were using Arugula, I'd likely use a bit less than called for because of it's strong flavor.

• mexicobev

• Progreso, Yucatan, Mexico

• 7/6/2011