from one generation to the next
After I arrived home with multiple bulging bags from the Meditteranean Wholesalers, I was startled to find that the expensive pasta the retailer has promoted as “spelt” was in fact made from “farro,” or more specifically emmer wheat. I know, I should have read the labels more closely.
After much googling the best explanation about the differences between these grains was on Wikipedia. “Einkorn (Triticum monococcum), emmer (Triticum dicoccum), and spelt (Triticum spelta) are called farro in Italy, sometimes (but not always) distinguished as farro medio, farro grande, and farro piccolo, respectively.”
I could find no reference to dietary intolerance of emmer wheat for those with fructose malabsorption, so I decided that I’d take the risk and cook some spaghetti immediately for lunch to test it out. The worst that could happen would be 12 hours of abdominal discomfort. I decided on the quickest tastiest sauce I know, puttanesca. I’ve only ever made this version, exactly as published in Claudia Roden’s “The Food of Italy.”
I enjoyed eating the deliciously al dente farro spaghetti so much that deep down I knew I’d be okay, and I was, except, now I have a cupboard full of unopened packets of best quality Italian gluten free pasta looking for a good home.
To serve 4
2 large cloves garlic, roughly chopped
4-5 tablespoons olive oil
500g ripe tasty tomatoes, chopped
50g capers, squeezed
100g pitted black olives
100g anchovy fillets, finely chopped
1 teaspoon chilli flakes
1 teaspoon dried oregano
Good bunch of parsley, finely chopped
500g spaghetti cooked to the manufacturer’s instructions.
Heat 2 tablespoons of olive oil and cook the garlic until golden.
Add the tomatoes, capers, olives, and chilli and oregano and simmer for about 10 minutes.
Stir in the remainder of the oil.
A few minutes before serving, add the anchovies and parsley.
Taste and season if necessary. It will probably be okay.
Toss the sauce through the cooked drained spaghetti and serve immediately.