A few weeks ago, I was thinking about my time at university, and I remembered that my friend Ottavio gave me a delicious recipe made with rice, spinach and orange, so I decided to try it again, but with a few changes. I replaced the rice with farro, and the results were excellent. The sweet aroma of fresh spinach goes perfectly with the fragrance of the orange, all balanced by the bitterness and spiciness of a robust extra virgin olive oil. This recipe is easy to make, and is perfect as a hot appetizer or a main course.
200 g of pearled emmer farro (Triticum dicoccum). If you will use whole grain farro, you will need to soak it prior to cooking; please read the label carefully. Avoid pre-cooked farro at all costs.
220 g of steamed spinach
80 g of orange segments (6 segments)
A tablespoon of Parmesan cheese
30 g of extra virgin olive oil
A slice of a small onion
Wash your fresh spinach, then steam or cook it in a little boiling water.
Cut the orange segments into small pieces. Boil the water, add the salt and farro and cook for the recommended time – around 40 minutes. While the farro is cooking, pour the extra virgin olive oil into a large frying pan and fry the onion lightly, adding the spinach, a little salt and the small pieces of orange. Cook for about 10 minutes and, if the orange segments have not broken apart, crush them with a fork. Once the farro is cooked, drain it and add it to the pan with the spinach. Finally add the Parmesan cheese and drizzle with the extra virgin olive oil. Mix and taste.
I think you might like to read this article: What is farro? Varieties of farro, processing methods, nutritional properties and more.