Pea and Farro Cream is a simple first course as simple as its ingredients, a combination of grains and vegetables. This is the right time to consume grains, the cold season that reminds us of beautiful farro soups. We usually think of them as substitutes for pasta or rice, but in reality, all whole grains and farro, in particular, lend themselves very well as substitutes for summer salads. On my blog, I have various dishes with grains like barley, rice, and buckwheat with which I made a super elderberry jam tart with fruits and flowers, you absolutely have to try it.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons, Winter, Spring
- Energy 261.00 (Kcal)
- Carbohydrates 36.50 (g) of which sugars 7.70 (g)
- Proteins 8.76 (g)
- Fat 10.42 (g) of which saturated 1.52 (g)of which unsaturated 0.68 (g)
- Fibers 7.21 (g)
- Sodium 736.61 (mg)
Indicative values for a portion of 205 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making Pea and Farro Cream
- 7 oz frozen peas
- 3.5 oz farro
- 1 white onion
- 2 tbsps extra virgin olive oil
- 0.14 oz salt
- 1 pinch black pepper
- 3 cherry tomatoes
Tools for making Pea and Farro Cream
Pea and Farro Cream
- Chopper
- Small Pot
- Bowl
- Ladle
- Air Fryer
- Cutting Board
Steps to make Pea and Farro Cream
I sliced the onions, seasoned them with a drizzle of oil and salt, and cooked them in the air fryer at maximum power for 10 minutes. I cooked the cherry tomatoes in the same way.
In a small pot with half a liter of water, I cooked the peas for ten minutes, drained them, and processed them in the chopper with a drizzle of extra virgin olive oil. In the same water where I cooked the peas, I added the farro and let it cook over medium heat for 20 minutes with a pinch of salt.
In a large bowl, I combined the pea cream with the still-warm farro. I served the dish with a handful of onions and an air-fried cherry tomato, freshly ground black pepper, and another drop of raw extra virgin olive oil.
Here is the pea and farro cream ready, a timeless first course, you can prepare it in spring when fresh peas are available on the market, or using frozen ones all year round.
About Farro
Among the many cultivated grains, it is known that rice is the most consumed in the world, but not only, the consumption of other grains like farro is also increasing. Rich in vitamins, fats, proteins, and sugars, nowadays farro is an important grain for a balanced and healthy diet. Always used in the regional cuisine of central Italy like Tuscany, where delicious soups are well-known, today more than ever there is a return to natural and regional dishes. Here I leave you another recipe with farro. Asparagus and Farro.
https://blog.giallozafferano.it/vaipinacucina/ricetta-asparagi-e-farro/
https://blog.giallozafferano.it/vaipinacucina/ricetta-asparagi-e-farro/
https://blog.giallozafferano.it/vaipinacucina/ricetta-asparagi-e-farro/
