Farro and Saffron
Preparation
Rinse the farro under running water and drain it. Bring a large pot of water to a boil. Salt it, add the farro, and cook for 20 minutes or until tender.
In the meantime, wash the peppers, remove the stem, seeds, and white inner parts, then slice them into strips. Wash the eggplant and zucchini and slice them. Peel and slice an onion, let it soften for 5 minutes in a saucepan with olive oil, then add the prepared vegetables. Cook over low heat for about 10 minutes, stirring occasionally.
Drain the cooked farro. Dissolve the saffron in a small cup of the farro’s cooking water and add it to the vegetables; stir and then add the farro. Mix again and continue cooking for another 5 minutes over low heat. Serve in a large bowl or individual plates.
This dish combines the neutral base of farro with sweet vegetables like peppers and onion, balanced by the slightly bitter notes of eggplant and saffron. A white wine that can support this balance is recommended, such as Bianco di Valdinievole or Bianco di Luni.
