Farro is an ancient grain with modern flair. It’s a healthy whole grain with a nutty taste. Here is it served with a tomato salad with basil & anchovies.
Ingredients
- 1 cup whole-grain farro
- 3 cup water
- 1 pinch salt, plus more as needed
- 6 tablespoon extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 1 pinch freshly crackked black pepper, plus more as needed
- 1 cup halved ripe sweet 100 cherry tomatoes (about 24 tomatoes)
- 4 salt-packed anchovy fillets, rinsed and cut lengthwise into 3 or 4 strips each
- 1 small cucumber, sliced
- 1 handful fresh basil leaves
Directions
Combine the farro with the water and salt in a 2‑quart saucepan and cook uncovered at a bare simmer until just tender, 10 to 15 minutes. You should get about 2 cups. Drain and spread on a sheet pan so it will cool evenly.
Whisk together the oil, vinegar, and salt & pepper to taste. The vinegar flavor should be barely strong enough to detect.
Combine the farro, tomatoes, anchovies and cucumbers,and toss with just enough vinaigrette to coat. Tear The basil leaves, then fold into the farro. Taste again. Serve promptly, while the flavors are bright and clear and before the farro soaks up the vinegar.
This looks divine! I love foods like this and so happy I found your site. I really just stumbled on it from another site — just can’t rememeber the path I took lol I was looking for actual pies and happened on your site! I have you bookmarked and will be making this soon! I just need to get the ingredients on one of my next grocery store runs.
I adore brocoli rabe, never thought of adding them to pies. There is something incredilbe about the way pies are shapped delicately revealing the yummines of its stuffing… you just want to devour them at once with a nice cup of red! Perfect meal.
Your blog is very cool!
Cheers,
Heguiberto
…if I ever had a Hot Pocket. When i was in college our favorite snack was the Gutbuster (a pizza square). Now I have to go see if it’s still around… Your galette is stunning Greg.
LL
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This galette looks yummy! Awesome post!! Bookmarking the recipe. I loved the photograph!
http://cosmopolitancurrymania.blogspot.com
Dammit. Now I’ve got the Hot Pocket’s jingle in my head.
I’m pretty sure you’re overqualified for a position in culinary development at the HP division of Nestle. I can’t see a bunch of stoners or high school kids even kowing what rapini is.
This looks divine. How many puff pastries have been used at SippitySup’s test kitchens this week?
No please don’t get a job at hot pockets. Not that I don’t think you’d rock it. I am more concerned of the sore deprivation we’d all suffer by your absence :))
chow! Devaki @ weavethousandflavors
PS — I could gobble up the whole of that pie/crostata in a single bite. Awesome flavors dear 🙂
This looks fabulous, I have to try this one soon~!
I can totally get behind. Bet it would be delicious with some Snofrisk! I should make more galettes, they are so versatile.
Awesome. I’m now chanting the hot pockets song in my head over and over and OVER again. Shoot me. At least I’ve ditched the white trash girl (or maybe not, I’m kinda craving pigs in a blanket and cheese sauce…) and can appreciate this galette, rather then a bbq lean pocket.
You know I love goat cheese right. In a pie with a rustic crust? I’m so there.
This looks too good! I’m off goat cheese temporarily, but as soon as it’s back on the menu, I’m making this
everyday (with some vino) for the rest of my life! I hope you never stop making savory pies. I am going to make this one very soon although I will use feta instead of goat cheese because I am a hater like that 😉
I have just begun perusing all these pies — they all look amazing and represent nearly a year’s worth of my carb allotment! (Well, in theory, I break that rule all the time. Hence the hips.) Love the rustic look of this galette … and yes, I am no stranger to Hot Pockets. I grew up on many white trash delicacies … Stouffer’s French bread pizzas … tater tots … and my childhood favorite, the Chef Boy-R-Dee pizza kit.
I love all these savory pies! I have been making galettes a lot at work which is making me want to get creative with them at home … I might have to give this recipe a try!
I now know wayyyy too much about Hot Pockets. And I’m pissed that I don’t have ideas like that — I’d retire to an Italian vineyard! 🙂
Your “Hot Pocket” looks delish. I thought the egg was going to go on top of the galette… that makes it acceptable to eat for breakfast, right?
A fried egg on top would be great! I wish I had thought of it. GREG