Chef Graziella
Fagioli all'Uccelletto
The beans of Tuscany, braised with sage and tomato in the manner used for small game birds. Four ingredients, no complications, and the quiet confidence of food that needs nothing more.
Culinary Explorer
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Farro con Verdure
Created by
The grain that fed Roman legions and Tuscan farmers for millennia, prepared simply with vegetables charred at high heat and dressed with nothing more than good olive oil.
Side Dishes
Italian, Tuscan
Weeknight
Make Ahead
25 min
Active Time
50 min cook•1 hr 15 min total
Yield6 servings
Farro is older than Italy itself. This grain, a form of emmer wheat, sustained the Roman legions, fed generations of Tuscan farmers, and remains a staple in the hills around Lucca. When pasta arrived in Italy, most regions abandoned their ancient grains. Tuscany did not. The Garfagnana valley still grows farro as it has for two thousand years.
The grain must be cooked properly. Not soft, not mushy, but tender with resistance. You will know it is done when you bite through and find that pleasant chew, like good pasta cooked al dente. Americans overcook everything. Do not be American about this.
The vegetables roast at high heat until their edges char and their sugars concentrate. This is not steaming. This is not sautéing in a crowded pan. Spread them out, give them space, let the oven do its work. The charred bits are not mistakes. They are flavor.
Farro sustained Roman legions during their conquests and remained the principal grain of Tuscany through the Middle Ages. The Garfagnana valley in northern Tuscany still cultivates a protected IGP variety, maintaining agricultural practices largely unchanged since Etruscan times.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
farro
Quantity
1 1/2 cups
semi-pearled or perlato
kosher salt
Quantity
to taste
zucchini
Quantity
2 medium
cut into 3/4-inch pieces
eggplant
Quantity
1 medium
cut into 3/4-inch pieces
red bell pepper
Quantity
1 large
cut into 3/4-inch pieces
red onion
Quantity
1 large
cut into 3/4-inch wedges
cherry tomatoes
Quantity
1 pint
extra virgin olive oil
Quantity
6 tablespoons, divided
garlic cloves
Quantity
4
smashed and peeled
fresh rosemary
Quantity
2 sprigs
fresh thyme
Quantity
4 sprigs
black pepper
Quantity
to taste
freshly ground
fresh flat-leaf parsley
Quantity
2 tablespoons
chopped
red wine vinegar
Quantity
1 tablespoon
Parmigiano-Reggiano (optional)
Quantity
for serving
shaved
| Ingredient | Quantity |
|---|---|
| farrosemi-pearled or perlato | 1 1/2 cups |
| kosher salt | to taste |
| zucchinicut into 3/4-inch pieces | 2 medium |
| eggplantcut into 3/4-inch pieces | 1 medium |
| red bell peppercut into 3/4-inch pieces | 1 large |
| red onioncut into 3/4-inch wedges | 1 large |
| cherry tomatoes | 1 pint |
| extra virgin olive oil | 6 tablespoons, divided |
| garlic clovessmashed and peeled | 4 |
| fresh rosemary | 2 sprigs |
| fresh thyme | 4 sprigs |
| black pepperfreshly ground | to taste |
| fresh flat-leaf parsleychopped | 2 tablespoons |
| red wine vinegar | 1 tablespoon |
| Parmigiano-Reggiano (optional)shaved | for serving |
Equipment Needed
- •Large pot for cooking farro
- •Two large sheet pans
- •Large serving bowl
Instructions
- 1
Cook the farro
Bring a large pot of water to a boil and salt it generously, as you would for pasta. Add the farro and cook at a steady simmer until tender but with pleasant resistance when bitten, 25 to 30 minutes for semi-pearled farro. The grain should yield but not turn to mush. Drain thoroughly and spread on a sheet pan to cool slightly while you roast the vegetables.
Whole farro takes 45 minutes to an hour and should be soaked overnight. Semi-pearled (perlato) cooks faster and is what most Italian cooks use. Check the package. - 2
Prepare the vegetables
Heat your oven to 425°F. Line two large sheet pans with parchment if you wish, though it is not essential. In a very large bowl, toss the zucchini, eggplant, bell pepper, onion wedges, and cherry tomatoes with four tablespoons of the olive oil. Add the smashed garlic cloves, rosemary sprigs, and thyme sprigs. Season generously with salt and pepper. Toss again.
- 3
Roast until charred
Spread the vegetables across two sheet pans in a single layer. They must not touch. Crowded vegetables steam rather than roast. Roast for 20 to 25 minutes, rotating the pans halfway through, until the vegetables are tender and their edges are deeply browned, even charred in spots. The cherry tomatoes will burst. This is correct.
If your vegetables are piled on top of each other, they will release moisture and turn soft without developing flavor. Use two pans. Three, if necessary. - 4
Combine and dress
Remove the herb sprigs and garlic cloves from the roasted vegetables. In a large serving bowl, combine the warm farro with the roasted vegetables and any juices from the pan. Drizzle with the remaining two tablespoons of olive oil and the red wine vinegar. Add the chopped parsley. Toss gently but thoroughly. Taste and adjust the salt.
- 5
Serve properly
Serve warm or at room temperature. Both are correct, and the dish holds well for several hours. If adding Parmigiano, shave it over the top just before serving. The cheese is optional, but welcome. A final drizzle of your best olive oil would not be wrong.
Chef Tips
- •Farro comes in three forms: whole (farro integrale), semi-pearled (farro perlato), and pearled (farro decorticato). Semi-pearled retains some bran for texture and nutrition while cooking in reasonable time. This is what I recommend.
- •The vegetables can change with the season. In summer, add summer squash and fresh tomatoes. In autumn, try butternut squash and fennel. In winter, root vegetables roast beautifully. The method remains the same.
- •This dish improves at room temperature. The grains absorb the vegetable juices and the flavors settle into themselves. Do not refrigerate if you plan to serve within four hours.
- •If the farro seems dry when you dress it, add a splash of the pasta cooking water you should have reserved. It binds everything together.
Advance Preparation
- •The farro can be cooked a day ahead and refrigerated. Bring to room temperature before combining with the vegetables.
- •The vegetables can be roasted several hours ahead. Leave them at room temperature and combine just before serving.
- •The completed dish keeps refrigerated for three days. Bring to room temperature before serving. The flavors deepen, though the vegetables will soften.
Frequently Asked Questions
Nutrition Information
1 serving (about 310g)
Calories
335 calories
Total Fat
15 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
12 g
Cholesterol
0 mg
Sodium
380 mg
Total Carbohydrates
45 g
Dietary Fiber
8 g
Sugars
8 g
Protein
9 g
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