Bartolini Semipearled Farro - 500 Gram
Farro, Italian, Pearled
www.frantoiobartolini.com. email: info(at)frantoiobartolini.com. Product of Italy.
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Calories | Amount Per serving 170 | (-) Information is currently not available for this nutrient | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 1g | 1% | ||||
Saturated Fat | Amount Per serving 0g | 0% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 0mg | 0% | ||||
Sodium | Amount Per serving 10mg | 0% | ||||
Potassium | Amount Per serving 175mg | 4% | ||||
Total Carbohydrate | Amount Per serving 32g | 12% | ||||
Dietary Fiber | Amount Per serving 3g | 11% | ||||
Total Sugars | Amount Per serving 1g | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving 0g | 0% | ||||
Protein | Amount Per serving 7g | (-) Information is currently not available for this nutrient | ||||
Calcium | Amount Per serving 20mg | 2% | ||||
Iron | Amount Per serving 0.3mg | 2% |
Contains: 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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