Gluten-Free Lunch

With guests at lunch, such as our own Gluten-Free Girl and the Chef,
to inspire us in cooking class,
one of my old favorites, became a new favorite

Chicchi a fabulous recipe from Umbria using chickpeas and farro
becomes gluten-free using Riso Venere, or Forbidden Rice*.

The texture and flavor of the rice was a perfect marriage
with the chickpeas and the white truffles.

Perfect for celebrating the honey-mooners.

Any reason to celebrate deserves this dish, with or without truffles.

DARE TO EAT FORBIDDEN FOODS
you only live once

Pretend you are Italian and in the kitchen with me, no cookbooks, no measuring cups, just friends hanging out. Here is what we made.

First cook Riso Venere:
(I use Italian Antica Pila Vecia,from the Ferron family)
Boil the rice in plenty of salted water until tender, 30-40 minutes.
Drain.

In a large saucepan, cover the bottom of the pot with extra virgin olive oil.
Add sliced garlic and some crushed chili peppers and heat the pan.

When the garlic begins to sizzle, add cherry tomatoes, sliced in half and raise the heat.
Sprinkle with salt to taste.

Add some basil leaves, just torn with your hands.

Drain a can of chickpeas, and rinse them off.
Add to the pan.

Add the drained Riso Venere (forbidden rice)

Stir well to mix all the ingredients.

Add a whole jar (30 grams) or sliced truffles and the liquid in the jar.
Stir and serve!

*Forbidden rice an evocative name, with elusive history.
Was it forbidden to the people and saved only for the Emperor in China?
Here in Italy, it is called Riso Venere, Venus, named for it’s beauty?

By any other name… still favorite!

I loved it so much I made it again today ( Tuesday) to take another foto
to showthe rice grains closer.
They lose the dark black in the cooking water and become a deep red.

Here is the original recipe from my friends in Umbria. During my first visit to Il Castello di Poreta in Umbria, Chef Donatella Lauteri, the young wizard in the kitchen, shared this incredible recipe with me — warm truffled farro (spelt) salad. Try it today. (update: the castle is now has new owners)

Most recipes in Italy are passed on by word of mouth and measurements are not very specific. Use fresh herbs and tomatoes in tiny amounts, pinches, as they are only to accent, not overpower the truffles. Truffle oil may be substituted for the black truffles.

 

Chicchi

Warm Truffled Spelt Salad

10 ounces dried chickpeas
10 ounces farro (spelt)
3 ounces black truffles
Garlic
Basil
Sage
Rosemary
Oregano
Tomato bits
Salt
Pepper
Chili flakes
Parsley

Soak the chickpeas in cold water for 12 hours, changing the water 3 times. (If you use canned chickpeas, rinse them thoroughly!) Cook the chickpeas in the same water for about 1 hour. Cook the farro in lightly salted water until tender. Do not overcook the chickpeas or farro!

Finely chop the garlic, basil, sage, rosemary, chili flakes, and oregano. Lightly sauté the herbs in olive oil, then add the tomato bits. Add the drained chickpeas and farro, drizzling with a bit of broth until cooked. Off the flame, stir in the truffles and serve with slices of fettunta. Garnish with chopped parsley. (Fettunta is Tuscan garlic bread. A thick slice of Tuscan style bread is toasted and then lightly rubbed with a clove of garlic. The best extra virgin olive oil is poured over the bread. Then it’s seasoned with a little salt.)