Farro Flavored With Orange And Smoked Paprika Food

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.

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.

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.