Farro has long entered the world of food rock star. Once a humble grain, a staple in ancient Rome it is now found on the menus of every Italian restaurant from New York to San Francisco. There are actually some good reasons for this; farro’s distinctive nutty taste, delicate bite, and versatile nature make it perfect for adapting seasonal dishes. The instructions for preparing farro are universal. Once you have done so, it provides a blank palate for an infinite variety of dishes. This particular version is a family favorite and an excellent vegetarian entrée….
So simple, and so obvious, yet somehow many of us hesitate to pare things down to basic elements and quietly allow the flavors to merge. Summer is a time for outdoor entertaining at Casa Levitt and I am always searching for salads with a different twist that will complement our pizza (more about that in a later post). Of course, there are an endless variety of greens and vegetables available in northern California to star in that role, but there is something about the crunch of farm fresh thinly sliced celery combined with deep green parsley leaves, adorned with the most wonderful pecorino romana (thank you Katie Parla) and ultimately drizzled with a fruity olive oil and a dash of fresh lemon juice. I’ll let you decide……..