Dominico Maurici, Chef and Owner of Il Farro in Newport Beach, CA joins Cathy Thomas to prepare a simple and delicious dish based on the ancient grain, farro, which is as high in nutrition as it is versatile.
Thank you to Melissa’s Produce for supporting this segment. Learn more about the food that many Orange County’s best chefs use here: https://melissasfarmfreshproduce.com
Hi I’m Kathy Thomas for 31 years Dominico marichi has been the chef owner of ilaro in Newport Beach he joins me today to share his take on a classic Faro dish with Panetta tomato sauce garlic and Shallots welcome Chef hello KY hi nice to see you nice to see you and far oh tell us about this dish yes farro naturally is over here this is uh before you cook it and basically after you cook it is nice and like already open up if you soak
Overnight the farro it will cook faster just like beans but this cooks faster because it’s it’s per Perl means that the skin has gone through a machine and process the skin and it cooks faster and is this dish you’re making today a classic it dish oh my God this is a very
Simple dish the name is basically was the owner of this uh Farm in Italy when I went to visit him he made the dis for me all right let’s get started show me how naturally first thing you do warm it up your pan use a little olive oil
Italian possibly extra virgin don’t use no other oil shallots I love shallots because shots give a little sweetness yes and I like to use also a little garlic you want to Brown the garlic and the and the shallots or onion or whatever you want if you don’t have shallots you can use
Onions you know it can be red or white any onion you like okay it smells so good in here already it does already oh okay the pet and you got a little color on your uh shallots there yeah you see you want to make sure that you brown
The the petta then when little brown you can flush it up with a white little white wine M and that’s dry white wine yeah dry white wine you you wait until the wine evaporate tell me how you cook this far so basically one cup and three cups of water and you boil it
About 35 minutes because it’s Perl when you see nice an open like this is ready go ahead and uh put the farro in now we can use a little fresh tomato and you just dice those yes any tomato you like a cherry tomato roma tomato this are roma tomato wait a
Little bit until the tomato mix is on cooking this is vegetable broth or you can use beef broth chicken broth what whatever you want and that adds flavor of course you know naturally like that just wait until you see it Cooks it out and then we
Finish up if you want to add the usually P out the end I like to do before because uh you give flavor and I love basil who doesn’t love basil so there’s tomato sauce go in this too yes this is is a sauce that I prepare myself if you
Don’t have already before just use a a whole uh peel in the can peel tomato in basil yes and if you if you of whole you can blend it in the blender you can put it or you can just crush it you can just take it in your hands and just squeeze
Yeah tomato sauce at this point not too much like 3 oz when uh you see far like risotto you want to you want to just a little creamy back peer just a pinch of salt okay oh Chef it looks delicious if you have extra you can use for the whole
Week if you put in a in a fridge you can reuse it an example you can have use just your imination you can have salad dish you can have a you can use in the morning as a cereal and just a little milk maybe some honey do J want to hear
Something crazy I put it in scrambled eggs yeah that’s true no end yeah Del use your fantasy to finish it up just a little butter what is far is a grain basic but it’s Unique grain not just a normal grain it’s high in fiber low in
Carb low in gluten and uh lots of um proteins ABC little cheese pin of and that was Pano Rego see Can I taste of course it’s absolutely delicious yeah very simple dish right uh should we put in a plate there you are this is a far
Non Nani how fun it is to say non Nani you know what means no no is his grandfather hey you are Nani no I don’t know Nani more than one n no no is actually a last name little parley around fresh basil on top beautiful and that’s it like that it
Is gorgeous you taught me a lot of things today and I appreciate it thank you so much good PR go here’s a quick tip from melisses lettuce wraps can be luscious and refreshing at the same time instead of traditional pork this version uses ground turkey and instead of water
Chestnuts this rendition uses crunchy hikima perfect Asian flavors give the mix personality toasted sesame oil and ginger as well as hois and sauce and five spice powder rice offers texture and helps to bind the filling together and Boston lettuce is the mother the wrap that snuggles all the goodness into to a warm
Present shredded carrots chopped cilantro so very Delicious