Farro Flavored With Orange And Smoked Paprika Recipes

BEEF RIBS WITH ORANGE AND SMOKED PAPRIKA SAUCE

Steps:

• Prepare barbecue (medium-low heat). Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer half of sauce to small pitcher and reserve.
• Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Grill 20 minutes, turning occasionally. Brush ribs with some of sauce from bowl. Grill until slightly charred and cooked to medium-rare, brushing with remaining sauce in bowl, about 15 minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce.

PERFECT FARRO

Steps:

• Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.)
• Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
• Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.

FARRO FLAVORED WITH ORANGE AND SMOKED PAPRIKA

Steps:

• In a medium high heat pot stove top or a rice cooker set on add oil when hot add onions, peppers, and garlic stirring for 3 minutes. Add remaining ingredients.
• Cook stove top 20-30 minutes. Cooking in ricer cook according to directions.
• When done stir and fluff.
• Enjoy garnished with an orange slice.

SWEET POTATO PURéE WITH SMOKED PAPRIKA

Steps:

• Put oven rack in middle position and preheat oven to 400°F
• Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
• When cool enough to handle, peel, then cut away any eyes or dark spots.
• Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

BAKED KUMERA (SWEET POTATO) WITH SWEET SMOKED PAPRIKA

Steps:

• Preheat oven to 180°C /350°F and line a baking tray with baking paper.
• Peel and cut the kumera into 2.5cm /1 inch chunks.
• Place the pumpkin in a large bowl or plastic bag. Add the oil and toss to coat.
• Transfer the kumera chunks to the baking tray and sprinkle all sides with the sweet smoked paprika. Season with salt and freshly ground black pepper.
• Bake for 30 to 35 minutes or until golden and tender.

CLAMS WITH SMOKED PAPRIKA

Steps:

• Scrub clean clams with water.
• In a wide but shallow pan with a lid, place all ingredients except the clams and parsley and cook until butter melts in medium high heat.
• Place all the clams in the same pan and gently mix in the sauce and turn the heat to high.
• Cover with lid and cook only until clams open up, about 4-5 minutes. Toss any clams that do not open up.
• Toss in minced parsley and serve.

TORTA SALATA DI FARRO - SAVORY FARRO PIE

Steps:

• Preheat oven to 370 degrees F (180 C).
• Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains. In a medium saucepan, combine the farro with about 4 cups water and 2 teaspoons salt, then turn heat to high and bring it all to a boil.
• When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
• Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
• When cooled, combine it with the remaining ingredients except the butter and the bread crumbs.
• Use the butter and bread crumbs to lightly grease and coat a 9-inch pan, pour the farro mixture into it, and bake it in a 370 F (180C) oven for about 40 minutes.
• This will work well as a second course, with a tossed salad.
• Recipe adapted from Giada De Laurentiis' method of cooking farro and from a recipe in Luciano Migliolli's "Il Farro e le sue Ricette." Farro: Grain of the Legions Grano Farro has a long and glorious history - it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in plus, the polenta eaten for centuries by the Roman poor.