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Bartolini Semipearled Farro - 500 Gram
www.frantoiobartolini.com. email: info(at)frantoiobartolini.com. Product of Italy.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories170 | ||
| % Daily Value* | ||
| Total Fat of 1g daily value 1 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 10mg daily value0percent, | ||
| Total Carbohydrate of 32g daily value 12 percentincludes Dietary Fiber of 3g daily value11percent, includes Total Sugars of 1g includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 7g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 20mg Daily Value 2% | ||
| Iron 0.3mg Daily Value 2% | ||
| Potassium 175mg Daily Value 4% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat. May contain soy.
Cooking time 20 minutes. Traditional Recipe - Recipe for 4 people: 250 g (8.8 oz) of pearled farro,100 g (3.5 oz) of ground beef, two tablespoons of extra virgin olive oil, two celery sticks, one small carrot, a medium onion finely chopped, salt and pepper to taste, a splash of white wine, tomato sauce, beef or vegetable stock, grated parmesan cheese or pecorino. Direction: In a saucepan brown ground beef in the extra virgin 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.
Bartolini Emilio
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