Farro, a variety of wheat also known as emmer, was one of the first domesticated crops. It is a low-yielding grain and difficult to cultivate; hence it fell out of favor in much of the world. But in Italy, farro has always been appreciated. The Roman legions ground it to make puls, a version of polenta, and today it is still used to make great soups, or side dishes like this recipe. Served warm or at room temperature, it is wonderful with grilled meats, and a great item on a buffet table. If you want to turn it into a main course, just add shrimp, clams, mussels, or canned tuna. Though farro is the best choice for this recipe, you can substitute spelt, barley, or other grains, adjusting cooking times. And in place of bell peppers, you can flavor the dish with other vegetables such as zucchini or eggplant in the summer, or squash and/or mushrooms in the fall.

　　

Ingredients

serves 8 to 10 as a side dish

　　

FOR THE PEPPER SAUCE

2 medium red bell peppers

　　2 medium yellow bell peppers

　　6 tablespoons extra-virgin olive oil

　　4 teaspoons kosher salt

　　1/2 cup golden raisins

　　1 medium onion, thinly sliced

　　2 bay leaves, preferably fresh

　　1 garlic clove, crushed and peeled

　　1/2 teaspoon peperoncino flakes, or to taste

　　4 cups (one 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand

　　

FOR THE FARRO AND FINISHING THE DISH

1 pound farro

　　1 bay leaf, preferably fresh

　　1 teaspoon kosher salt

　　4 tablespoons extra-virgin olive oil

　　1 cup grated Grana Padano or Parmigiano-Reggiano

　　2 tablespoons chopped fresh Italian parsley

　　

RECOMMENDED EQUIPMENT

A baking sheet lined with baking parchment; a heavy 3-or 4-quart saucepan for the farro; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

　　

Step 1

Preheat the oven to 350°. Rub the peppers all over with 2 tablespoons olive oil, season with 1/2 teaspoon salt, and place on the parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred. Let the peppers cool completely.

　　

Step 2

Meanwhile, cook the farro. Rinse the grain, drain in a sieve, and put it in the heavy saucepan with 6 cups cold water, the bay leaf, salt, and olive oil. Bring to a boil, stirring occasionally, then set the cover ajar, and adjust the heat to maintain a steady, gentle simmer. Cook about 30 minutes, stirring occasionally, until the farro is cooked through but still al dente. Turn off the heat, pour off any liquid not absorbed by the grain, and keep covered.

　　

Step 3

While the farro cooks, prepare the sauce. Put the raisins in a small bowl, pour hot water over them to cover, and let soak. Peel the charred skin off the cooled peppers; slice them in half lengthwise, discard the stem, and scrape out the seeds. Cut the peppers into 2-inch squares, and let the pieces drain and dry in a sieve.

　　

Step 4

Pour 2 tablespoons olive oil into the big skillet, and set it over medium heat. Scatter in the sliced onion, bay leaves, garlic clove, and peperoncino, and cook, stirring, for a couple of minutes, until the onion begins to soften.

　　

Step 5

Stir in the crushed tomatoes and 1 cup water with which you’ve sloshed out the tomato bowl. Season with 2 teaspoons salt, bring the sauce to an active simmer, and cook until slightly thickened, about 10 minutes.

　　

Step 6

Drain the plumped raisins, squeeze out excess water, and toss them into the simmering sauce. Heap the farro into the pan, and stir to blend the grain and sauce. Season with another teaspoon of salt, or more to taste, and gently stir in the cut pepper pieces. Cook over medium-low heat, stirring, until the farro is very hot. Turn off the heat, drizzle over the remaining 2 tablespoons olive oil, sprinkle the grated cheese and parsley on top, and stir well. Serve hot immediately, or let the grain cool and serve at room temperature.

　　Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2009 Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.