While staying in a farmhouse in Umbria, there I took the opportunity to buy the same products of their production.
In particular, on this occasion, I will speak of barley flour.
In particular, on this occasion, I will speak of barley flour.
There the sale in bulk, I thought to buy for making bread, but when they said they would ground right there at the moment, I thought I did not ask to crush too finely and then used to make polenta.
I always ate only corn polenta in my life ... and on one occasion, a restaurant in Veneto, in the buckwheat (exquisite, allowed to solidify into small pieces and then served fried, crispy outside, soft inside)
On this occasion, I could take the farro flour freshly ground at home, so I bought no less than 2 pounds!
Today I propose the farro polenta with lima beans (also a bit 'hard to find, but when you are fond of vegetables and eat them almost every day, diversify the qualities you love beans ... and you go hunting for quality new!)
I took my Pentolina clay and I put some water, about one liter.
Then I added the following vegetables, chopped finely and very patient with the knife: onion, carrot and celery. When the water came to a boil, I put together little rooms full three rain and heavy fists of farro polenta, stirring constantly with a wooden fork (if you like a whip) to avoid lumps.
I continued to spin for a long time ', then I covered and let cook very slowly.
When the polenta has begun to thicken, with the eye of course when it is cooked, I recommend about 20 minutes on a slow fire, after which I added the lima beans, cooked previously, a teaspoon of miso dissolved in a little hot water, shot well and serve!
* for cooking lima beans with macrobiotic way, I will write a text in hand, in the near future.
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