Baked Chicken with Lemon, Courgettes and Farro

farro and fork

Food is my main motivator for travel. That, and taking photos: of the scenery as well as the food. The thing that excited me most about my trip to South-East Asia and Australia last year was the different tastes that awaited me in the five countries. From paad thai on the streets of Bangkok via smoked duck in Singapore to kangaroo in Adelaide, South Australia, it was a pretty epic range of tastes. One of my favourite destinations in terms of food has to be Italy. Italian food is so much more than just pizza and pasta – although the pizza and pasta are, usually, excellent.

montage

I first had farro in Florence, in a tiny café nestled somewhere in the city’s ochre-coloured, labyrinthine streets. We took refuge from the baking hot sun in the middle of the day, and had several platefuls of a very memorable salad: farro with cherry tomatoes, basil and mozzarella. When I first tried it, I thought the mysterious grain was simply pearl barley, but that for some reason it tasted so much better than the dowdy English variety. Farro is in fact Italian pearled spelt, very similar to pearl barley but with a nuttier taste which makes it altogether more likeable. It’s great cold, in refreshing salads, or warm, with unctuous layers of tomato sauce poured over it.

farro and glass

It seems I’m not the only one who is a fan of farro: there was an Ottolenghi recipe in Waitrose Magazine this month for grilled lettuce with farro and lemon. Here, in keeping with Italian simplicity, I decided to combine my new favourite grain with some chicken baked with lemon, and some gently fried courgettes. A spray of roughly chopped parsley and an extra squeeze of lemon finished it off. This dish could work as well warm as cold – more suitable for lunch cold and dinner hot, maybe. But for the purposes of needing good midday light for the photos, I had it warm for lunch, rendering that previous claim somewhat redundant.

farro on plate Continue reading

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