Archive for May 10th, 2012

Tilian farro

Speaking of farro… 


One of the best preparations of that happening ancient grain that I’ve recently experienced was Tilia‘s warm farro salad. I think it’s moved off the menu as the weather has warmed, but the memory stays with me: the bite of gorgonzola softened by sweet beets. Let me try to reconstruct it… A bed of warm farro, creamy as risotto and dressed through with melted gorgonzola, topped with a perfectly tangy salad of frisee, sprinkled with toasted hazelnuts. And then there are the chunks of yellow and magenta beets, caramelized and sweetened with roasting. I may have to try this at home.

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