splash of white wine (we recommend Lagaria Pinot Grigio)
beef or vegetable stock
grated parmesan cheese
This is a great recipe, but it’s only on the back of the Bartolini package, and when I put the grains into Mason jars, I inevitably lose the recipe. So I’m adding it to this database in order to hold onto it!
1In a saucepan brown ground beef in the olive oil then add the celery, carrot and onion. Cook until vegetables turn soft (about ten minutes). Pour wine and cook until it evaporates. Add the tomato sauce and let it cook for 15 minutes. In the meantime, cook the farro in boiling salted water for 10 minutes. Drain the farro, add it to the sauce and continue cooking for 20 minutes, stirring and adding some stock when necessary. When the dish is completely cooked, serve on a platter and sprinkle the cheese on top. Serve hot. Serves 4.
Jill Cooks Pulled Pork from "Heart of the Artichoke"
CHOW.com Senior Food Editor Jill Santopietro is back to help you make dinner, and she's enlisting the aid of David Tanis's Heart of the Artichoke. On the menu: Slow-Cooked Carne Adovada, with some tips from Jill about how the cookbook helped or hindered her along the way.