Since the farmers' market came to our workplace over 2 years ago, it's been easy to get ideas for new dishes to cook. Often you can just pick up what's fresh and beautiful and the recipe comes to you from cookbooks, the internet, magazines, newspapers, or from friends who also like to cook.
A friend gave me a bag of farro along with a recipe for Farro Con Calamaretti, Rucola e Pomodori Cilieglini. Though not bilingual in Italian, I figured the recipe called for the arugula and cherry tomatoes I had brought home from Happy Boys Farm.
While I like squid, I opted for fresh tuna this time. This is definitely a "will make it again" dish.
Although I had never cooked with it, farro is a wholesome and nutritious grain that has been used for thousands of years. Information on the internet is confusing as some say you have to soak it overnight and cook it for 2 hours.
"Pearled" farro has had the outer hulls removed and cooks faster. One pragmatic cook simply advised following the cooking instructions on the bag. You may have to find this grain at an Italian deli. The search is absolutely worth it as it makes a spectacular, tasty, light yet slightly chewy grain salad.