Mene ne Farro?
Farro , alhakin alkama (wasu sun ce, a gaskiya, cewa shi ne kakannin dukan sauran alkama, ko kuma "mahaifiyar alkama"), ya kasance abincin yau da kullum a zamanin Romawa, da kuma mafi yawan Rum da Tsakiyar Gabas, har dubban shekaru. Har ila yau, ya fi mayar da hankali a cikin raunin rukuni na Roman. Yau yau har yanzu yana da mashahuri a Tuscany kuma yana girma cikin shahararrun duniya a yayin da mutane da yawa sun fara mayar da hankali kan amfanin lafiyar amfanin gonar hatsi a kan yawancin carbohydrates.
Yana da ƙaƙƙarfan zuciya, rubutun chewy da kuma dandano mai dadi, kuma yana da cikakkiyar hatsi, hatsi a fiber, baƙin ƙarfe da furotin. Yana aiki da kyau a salads, soups, risottos (aka, "farrottos"), kayan abincin kumallo, a matsayin kayan lambu, da kuma pilafs. Yana da wuya a fassara " farro " cikin harshen Ingilishi, tun da wannan sunan Italiyanci yana amfani da shi don bayyana nau'i daban-daban guda uku waɗanda ke da sunaye daban-daban a cikin wasu harsuna: sigina, murmushi, da einkorn.
Ana iya amfani dashi kadan tare da sha'ir, shinkafa shinkafa da alkama a dafa abinci, ko da yake lokutan dafa abinci, dabara, da rubutu da dandano zasu bambanta. Dukkanin hatsi (ko " haɗin gine-gine ") yana buƙatar yin ɗisuwa da maraice kafin amfani da abinci, yayin da iri-iri semiperlato , da iri-iri da Bob's Red Mill ya sayar, kada ku yi, kamar yadda aka cire wasu daga cikin farfajiyar mai ƙananan. don ba da izinin sauri dafa abinci.
Saya da kuma shirya Farro
Farro ya kasu kashi 3.
Mafi kyau yana da grains 6-8 mm tsawo (1/4 zuwa 1/3 na inch), na biyu yana da grains 3-5 mm tsawo (1/8 zuwa 1/4 inch), kuma na uku ya ƙunshi fashe hatsi karya lokacin sarrafawa. Idan wani girke-girke da kake bin kira don fashewa mai noma, yana da kyau a saya hatsi mai hatsi kuma ya kwashe shi ta hanyar amfani da kayan lantarki / kofi grinder, blender, ko abincin abinci, don kauce wa sayen hatsi da aka kakkafa da ƙura ko duwatsu .
Ajiye gonar kamar kowane hatsi, a cikin akwati da aka rufe a cikin sanyi, wuri mai bushe.
Don shirya hatsi mai ƙwayar hatsi (ba sabo da saiti) Ko wanke shi da kyau, kwashe ƙwayoyi irin su raguwa, pebbles, ko hatsi marasa kyau, kuma suyi kwasfa don akalla 8 hours. Zaka iya adana shi, a cikin ruwa, cikin firiji don 'yan kwanaki. Ana iya amfani dashi a cikin miya ko simmered, an rufe shi, tsawon minti 30 zuwa 45 har sai ya kai tsaye, chewy, al dente texture. Abu daya da ya kamata ka tuna shi ne cewa farro zai ci gaba da sha ruwa da kuma laushi da zarar an yi shi, don haka ya kamata ka bari ya zauna na dan lokaci bayan dafa abinci.
Domin semiperlato da farfaɗo, za ku iya tsallake mataki na dare kuma ku simintin su kai tsaye, an rufe shi, tsawon kimanin minti 15 zuwa 30, a cikin rabo 1: 3 na farfa zuwa ruwa. Cire duk wani ruwa mai zurfi a ƙarshen dafa abinci.
Wasu Farro Recipes
- Saurin Minestrone da Farro
- Farro da Kale Risotto tare da Tumatir Tumatir
- Farro Salad tare da Pistachio, Arugula da Radish
- Zucchini Cushe tare da Farro, Goat Cheese da Walnuts
- Farro da Pine Nut Tabbouleh
- Farro Salad tare da Peas, Asparagus da Feta
- Mushroom da Farro Pie