This farro with cuttlefish ink is a variation on the much better known risotto with squid ink. It's from the Abruzzo region, and more specifically the Locanda dell'Arte in Cittá Sant'Angelo. The recipe calls for pearled farro; if you cannot find it use whatever farro, spelt or emmer that you can find. To serve 4 you'll need:
INGREDIENTS:
4 quarts fish broth
2.2 pounds (1 k) cuttlefish (or squid), with ink sacks
12 ounces (300 g) pearled farro
2 onions
2 cloves garlic
A handful of parsley
A bunch of rucola (arugola)
4 ounces (100 g) cooked corn
A few tablespoons tomato sauce
Hot pepper
2 cups dry white wine
Olive oil
Salt
PREPARATION:
Prepare the broth. Clean the squid, being careful not to break the ink sacks as you remove them, and chop the squid into small pieces. Chop one of the onions and brown it in a pot, and when it has turned golden add the chopped squid and cook it slowly with a cup of wine; when it is done (the pieces will be quite fork tender, about 45 minutes) dust it with half the parsley, minced.
望成功!
