Mark Bittman recently prepared and wrote in his newsletter about a pretty delicious bowl of Bio Alberti’s farro monococcum.
Bittman said (and we have to agree), “I believe that with food, the beauty is way more in the flavor than in the appearance, because to me, this modest-looking dish is gorgeous.” After cooking our farro simply in salted water, he topped it with some arrabiata sauce and lima beans.
Farro is the perfect grain to batch cook once a week to “always have…on hand when you want,” as Bittman writes. We would also recommend trying it with porcini mushrooms!