Glorious Cuisine From Around the World
Since that was "my" meal I would like to jump in with a few comments. First, farro is a type of wheat unique to the Garfagnana region of Italy (northern Tuscany). However Wikipedia says that it may be what we call spelt. It cooks up in about 20 minutes, which is much faster than hard wheat that I have cooked in North America.It didn't produce a risotto the way that arborio rice does. This was more like a pilaf.This dish did not look very interesting but the comments from my boys was that it tasted much better than it looked and they had it for breakfast in the days that followed.Also, the rabbit was cooked in the wood burning oven, which I expect Kent have lots he will want to say about it.
It was a fine start to the week.
that rabbit was amazing!! doesnt compare tothe rabbit i had had before
l own two resturants and a catering supplies business, l am always on the look out for new recipes and good information, and this blog has it all, well done.
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