Saturday, June 1, 2024, what are you eating?

[KatyCooks]

Evil dragn!!

 

[Meryl]

Thank you Meryl. How many servings would you say that made? I haven't seen pearled farro here. I can get the one that says to cook it for 40 minutes. Would it still be a good idea to rinse that in cold water?

It was actually the canned fish that caught my attention. I'm trying to get all my calcium from my food, so I can stop taking the calcium supplements. Canned fish are often a good source of calcium and I just bought a small stash of canned sardines, etc.

4 servings with that quantity, probably depends on how many different ingredients you add. It seemed a small amount when I drained it, then after adding all the rest, it tripled in size.
Yes, you can use ordinary farro which takes a bit longer to cook, and can still be rinsed with cold water. I used it last time, it's just that I went to a different supermarket this time round, where they also sold pearled farro, so I though I'd try it, equally good. Pearl barley is a good alternative. Sardines or mackerel, both rich in protein, calcium and "good fatty acids" - Omega 3. Recommended for whoever has high cholesterol/hypertension problems. Helps prevent cardiovascular health issues. We have a commercial name referring to these types of fish: "pesce azzurro" because of the silvery/bluish colour of the scales - mackerel, herrings, sardines, anchovies (not the ones preserved in salt, though!).
I suppose it would be better to use fresh fish, but we are not amongst the lucky ones who live by the sea, where you can find trustworthy fish markets and a wide range of products. We live up in the hills and I'm not keen on buying fresh fish from the stores in town, how can I be sure if it's really fresh? So on my shopping list, it's either frozen or canned.
I look forward to hearing about how it goes.
Buon appetito