Italian Eating Guide by Farro Fresh

Italian g n i n i a t r e Ent

Italian favourites with a homegrown twist, perfect for parties big and small. YOUR STORES

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From elegant antipasto, to slurp-able spaghetti, the Farro foodscape has been influenced by Italian cuisine since day one. We’re sharing a little of that eat-spiration with this delizioso collection of Italian recipes, ideal for adding a dash of Mediterranean magic to your next event. Buon appetito!

Putting on the

SPRITZ

LYRE'S NON-ALCOHOLIC AMALFI SPRITZ

5 mins prep

Serves 1

Pour yourself a tall glass of this refreshing, slightly citrusy beverage. Picture yourself lying on the Amalfi Coast, soaking up the sunshine.

60ml Lyre's Italian spritz 60ml Lyre's classico 30ml premium soda water Orange wheel or slice, to garnish Pour Lyre's Italian Spritz, Lyre's Classico and soda water into a large or stemless wine glass and stir. Top up the glass with ice and garnish with a wheel or slice of orange.

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FOR LONG Savour the flavour with a long, leisurely lunch – Italian style! Perfect paired with a seasonal salad, these lighter picks are our go-to for daytime grazing. SPINACH & RICOTTA PASTA SHELLS

20 mins prep

40 mins Serves cook time 4

This recipe is a fantastic choice for anyone looking for a go-to vegetarian dish that’s guaranteed to satisfy. It does involve a few steps, but they are all super easy and can be done in advance, just pop it in the oven before serving. 1 pack La Molisana conchiglioni, allow 4/5 per person 250g ricotta 50g parmigiano reggiano, finely grated 1 lemon, zested 1 tbsp flour 200g baby spinach For the Tomato Sauce: 2 cans chopped tomatoes, blitzed in a food processor 4 tbsp olive oil 2 cloves garlic, minced with salt

1 medium onion, finely diced A pinch of chilli flakes A pinch of dried oregano 1 tsp salt 1 stem fresh basil, torn in pieces Bring a large pot of water to boil and add a teaspoon of salt. Add pasta shells and cook for about eight minutes, until al Dente. Drain the pasta and set aside to cool. To make the tomato sauce, gently heat the olive oil in a medium size pan. Add the onions and gently sauté until soft (but not brown) about 2 minutes. Add the garlic, chilli flakes, and oregano, stir a further minute, then add the tomatoes and basil. Season with salt and pepper and bring to a simmer. Cook for 5 minutes, then remove from heat and cool To make the filling, sauté the spinach in a tablespoon of olive oil until wilted. Remove from the heat and set aside to cool.

Squeeze any excess moisture from the spinach, then slice it finely. In a large pot, mix together the ricotta, egg yolk, lemon zest, Parmigiano Reggiano, flour, spinach, and a good grind of salt and pepper. To assemble: Spread the tomato sauce along the bottom of a large casserole dish. Using a teaspoon, stuff each pasta shell with a generous dollop of the ricotta mixture. Arrange the filled shells in the tomato sauce and cover with a lid or tinfoil. Heat the oven to 180°C. Transfer the pasta to the oven and bake for 20 minutes, until heated through. Delicious with a simple rocket salad and extra Parmigiano on the side for grating. Cook’s tip: for an easy gluten free option, omit the flour and bake dollops of the ricotta mix directly in the sauce, skipping the pasta altogether.

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LEMONY CHICKEN PICCATA

5 mins prep

10 mins Serves cook time 4

This Italian favourite is always a winner. A simple green salad is an excellent accompaniment, with new potatoes or buttered tagliatelle to mop up the sauce are also delicious.

500g skinless chicken breasts 1/2 cup flour 30g butter 1 tbsp olive oil 1 cup chicken stock 1 lemon, juiced and zested 2 tbsp capers 1/2 cup flat leaf parsley leaves, finely chopped Remove the tenderloins from the chicken, then slice the breasts in half horizontally. Put the flour in a bowl and season generously with salt and pepper. Dredge the

chicken in the flour and shake off the excess. In a wide frying pan, heat half the butter with the oil until the butter starts foaming Add the chicken pieces and cook until golden, around 3 mins, flip over and repeat with the other side. Add the chicken stock and cook for another 3-4 mins until the chicken is cooked through. Add the remaining butter, lemon zest and juice, capers and parsley. Serve immediately while hot.

PROSCIUTTO BOCCONCINI FINGER PIZZAS

10 mins prep

25 mins Makes cook time 2 pizzas

This is a great casual nibble for when friends come over, or cheat takeaways, that impress everyone. Made with our fresh pizza dough, it's so simple, delicious, and looks like it came straight out of your local pizzeria!

Star t Ingredien

1/2 packet Farro pizza dough 1 punnet (100g) cherry bocconcini 4 tbsp bruschetta 1 pack Farro prosciutto 1 packet mixed microgreens 1 tbsp flour for rolling 1 tbsp fine polenta Heat oven to 220°C. Place oven tray in oven to heat. Divide the pizza dough into two balls. Cut a piece of baking paper to the size of the oven tray. Sprinkle paper with flour then roll each of the dough balls into

a long strip. Scatter the polenta under the dough.

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Drain the bocconcini, squeeze excess juice between paper towels, then slice and place on top of the pizza. Season with salt and pepper. Place on hot oven tray and bake 10-12 mins until the cheese is bubbling and the base is cooked. Remove from the oven. Place pieces of the prosciutto on top and scatter over the microgreens. Slice into fingers and serve.

Farro Pizza Dough

$ .99 /2 pk

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ing to h t e m o S START YOU OFF

CACIO E PEPE-STYLE PROPER CRISPS

5 mins prep

5 mins Serves cook time 4-6

Lashings of pecorino cheese and cracked pepper are all you need to create this grown-up crisp topping. SALMON AND ARTICHOKE CROSTINI

10 mins prep

10 mins Makes cook time 10

Enjoy these moreish crostini, with our famous artichoke tapenade and Aoraki smoked salmon. They will stun your guests and take you no more than 20 minutes to whip up. AROHA ELDERFLOWER HUGO

5 mins prep

Serves 1

This sparkling, summery cocktail is the perfect way to start an evening.

1 packet Proper Crisps Marlborough sea salt Generous handful pecorino cheese Generous pinch cracked black pepper Simply pile our favourite Marlborough Sea Salt Proper Crisps onto a baking tray, top with grated pecorino and pepper, and grill for 5 minutes until the cheese is just starting to brown. 1 Wild Wheat baguette 1 punnet Farro artichoke tapenade 100g pack Aoraki smoked salmon 50 g crème fraîche Handful chives, finely chopped Slice the baguette into even 2cm thick pieces and bake for 5-7 minutes, until brown. Top the baked slices with a generous spoonful of Farro’s Artichoke Tapenade. Then add a slice of rich smoked salmon, a dollop of crème fraîche and a sprinkling of chopped chives. 1 fresh lime 45ml Aroha elderflower cordial 50ml premium soda water Prosecco, to taste Sprig of mint Pop a handful of ice into your glass with a few wheels of fresh lime. Add a shot of Aroha’s sweet and aromatic elderflower cordial, along with a splash of soda water. Fill the glass with quality prosecco and top it off with a refreshing sprig of mint.

Star Ingredient

IC K H E RE

Marlborough Sea Salt Proper Crisps

$ .79

/150g

Star Ingredient

Aroha Elderflower Cordial

15.49

/500ml

Aoraki Smokehouse Cold Smoked Salmon

10.49

/100g

PRIMI PIATT vourite pastas + risott

our fa

TI ttos

Star Ingredient

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Greenlea Beef Casserole Steak

27.99

SLOW-COOKED BEEF RAGU

10 mins prep

3 hours Serves cook time 4-6

Flavoured with rich red wine and dried porcini, this warming ragu can be made ahead of time, ready to be tossed through fresh pasta for a quick, delicious dinner. 1 tbsp olive oil 1kg casserole beef steak 100g lardons 1 large onion, finely diced 6 cloves garlic, finely chopped 2 sticks celery, including leaves, finely diced Handful Italian parsley, diced 1 large carrot, finely diced 1 tbsp wild oregano 20g dried porcini, soaked (retain water), finely chopped 300ml Piccini chianti 250ml tomato passata 3 bay leaves 400g pappardelle, to serve

/kg

pan with tongs) for 1 min each side. Place the browned beef in one layer in a large casserole dish with the lid on. Add the remaining olive oil to the pan and sauté lardons for a couple of mins until fragrant. Add the onion, garlic, celery, carrot and sauté for around 8 mins until the onion is soft. Stir in herbs and porcini and cook for 1 min. Add the chianti, turn up the heat and bubble vigorously for several minutes to take the edge off the alcohol. Stir in the passata and 1/4 cup porcini water, season to taste. Simmer for 1 min then pour into an oven proof dish with the beef, and add the bay leaves. Dampen a sheet of baking paper and place over the dish then place the lid on and cook for 2 1/2 hours.

Half an hour before cooking, lightly sprinkle beef with salt.

Remove from the oven, season to taste. Place back in the oven without the lid and cook for at least another 30 mins. After 3 hours cooking, the meat will be tender enough to pull apart, but if you have the time, cooking the dish for 4-5 hours is best. If the sauce gets low, top up with a little porcini water or passata. Once cooked, pull beef apart with forks and mix into the sauce.

Heat oven to 170 degrees. Heat half the oil in a large, heavy frying pan and briefly brown the beef in batches, sealing each side including the edges (hold against

Cook pasta to packet instructions. Fold the ragu into the pasta, and serve with fresh chopped Italian parsley and grated parmesan. Serve with a green salad.

PANCETTA, GORGONZOLA DOLCE & PARMIGIANO REGGIANO RISOTTO

15 mins prep

30 mins Serves cook time 2

This wonderful rich risotto dish is very popular in the winter. The dish was created by one of our best Italian suppliers, Prodotti. 1/2 small onion, finely diced 2 cloves garlic, finely minced 25g salted butter 2 tbsp Speroni extra virgin olive oil 120g pancetta, diced (reserve a couple of slices for topping) 80g gorgonzola dolce (sweet) 20g parmigiano reggiano 200g Scotti carnaroli invecchiato rice 2 tbsp chives, chopped 500ml Farro chicken stock or vegetable stock 100ml dry white wine Sprig of chervil Squeeze of lemon, optional Pinch of salt

Heat the oil and half the butter in a deep pan or heavy-based saucepan. Sauté the diced pancetta and the pancetta slices until they colour and become translucent and set aside. Add the onion and garlic to the pan and sweat until they are soft, add the rice and continue to cook until transparent. Deglaze with the white wine and reduce by half. Meanwhile, bring the stock to the boil, and add a third of the stock to the rice and simmer for about 5 mins. Just before the stock is all soaked up, add another ⅓ of the stock and continue until all the stock has been added, cooking for around 15 mins. To finish, add the gorgonzola dolce (keeping a little aside to garnish), parmesan, remaining butter and chives. Season with salt to your taste and add a squeeze of lemon if you like.

To serve, ladle generous servings of the pancetta risotto into bowls, topping each with chive batons, extra shaved parmesan and diced pancetta. Add a sprinkle of the gorgonzola dolce, chervil and the sliced pancetta to finish.

Star Ingredient

Il Casaro Burrata

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$ .99

/100g

LEMON FETTUCCINE WITH BURRATA AND FRIED BREADCRUMBS, KALE & CHILLI

10 mins prep

15 mins Serves cook time 2

This pasta comes together in a cinch, filled with fried breadcrumbs, kale and chilli and is served with a whole oozy burrata, making it irresistibly delicious. 120g day old sourdough bread, crusts removed 90ml olive oil 200g Filotea lemon fettuccine 4 garlic cloves, finely chopped 1/4 tsp chilli flakes 120g kale, cleaned, stalks removed, leaves roughly chopped 2 packets Il Casaro's burrata Place the bread into a food processor and pulse to coarse crumbs.

Add 30ml of the olive oil to a sauté pan and heat over a medium high heat. Add the breadcrumbs and toast in the oil until golden brown and crisp, stirring often. Remove the breadcrumbs from the pan, and onto a plate lined with paper towels. Season the breadcrumbs immediately whilst they are still hot, and set aside. Fill a large saucepan with salted water and bring to a boil over a high heat. Add the pasta and cook as per package instructions until al dente. Drain the pasta well in a colander. Meanwhile, heat a large sauté pan over medium heat and add the

remaining olive oil. Add the garlic and chilli and cook for 20 seconds, just long enough to infuse the oil with their flavours. Add the kale and sauté for about 5-6 mins or until wilted and tender, Season to taste. Add the drained pasta to the sauté pan and stir to lightly coat the pasta. Serve the pasta in a large bowl, sprinkle over 1/2 the fried breadcrumbs, place the burrata on top of the pasta and top with remaining breadcrumbs.

CAPRESE SALAD

15 mins prep

Serves 4-6

A classic caprese is even better when made with locally grown heirloom tomatoes. Here, a pounded basil sauce adds a burst of freshness, and the addition of fig vincotto brings a luxury touch.

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1 cup basil leaves 1 clove garlic, peeled 1/2 lemon, juiced Drizzle extra virgin olive oil 500g small to medium truss & cherry tomatoes 1 packet baby mozzarella 2-3 tsp Te Mata fig vincotto Keep aside a few basil leaves for garnishing. Put the rest in a mortar and pestle with the garlic and a little salt and pound to a paste. Add lemon juice and enough olive oil (approx 1/4 cup) to make a drizzling sauce (this is best made just before serving as it tends to discolour over time) Slice tomatoes and baby mozzarella and arrange as you like on a serving platter. Drizzle over basil sauce, season with salt and pepper, scatter with basil leaves and finish with a light drizzle of fig vincotto.

Star Ingredient

Te Mata Fig Vincotto

10.99

/100ml

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POLENTA WITH MUSHROOMS AND HERBS

10 mins prep

10 mins Serves cook time 4-6

With its robust Mediterranean flavours, this quick and easy polenta dish will have you coming back for more. 500ml Farro vegetable stock 4 tbsp olive oil 350g mixed mushrooms, thickly sliced 1 tbsp tarragon, chopped 1 tbsp thyme, chopped 80g polenta 30g butter 30g parmigiano reggiano, grated, plus extra for serving

50g vintage cheddar cheese, grated 1 tsp fresh rosemary, finely chopped 1 tsp fresh chervil, finely chopped Bring stock to the boil in a large saucepan. Meanwhile, heat oil in a large frying pan over a high heat. Add mushrooms and fry for 2-3 mins until just cooked and goldenbrown. Add garlic and cook for 1 min before adding tarragon and thyme. Season to taste. Reduce heat to low and keep mushrooms warm.

Slowly stir polenta into CL IC K H E RE boiling stock, then reduce heat to low and cook, stirring constantly with a wooden spoon. The polenta is done when it leaves the sides of the pan but is still runny, about 3 mins. Add butter and stir to combine. Add parmesan, cheddar, rosemary and half of the chervil, season to taste and stir to combine. Serve polenta divided between 2 warmed plates. Top with mushrooms, sprinkle with remaining parmesan and chervil.

DICTIONARY OF SPAGHETTI:

Long, thin and cylindrical, spaghetti is a classic. It’s endlessly versatile, suiting a range of flavours and dishes from a light aglio e olio, a salty puttanesca, or meatballs and a red sauce.

RAVIOLI:

Beautiful filling encased between sheets of pasta. These pockets of joy are great with a compound butter sauce, served with a crispy topping like fried breadcrumbs for extra texture.

FETTUCCINE:

Long and flat, fettuccine typically pairs with rich sauces like carbonara, ragu, or alfredo. It also suits fresher flavours like a sharp, herby lemon sauce.

PAPPARDELLE:

Pappardelle are flat, broad, long ribbons of pasta. Robust and meaty sauces like ragu adhere beautifully to the rough and large surface area.

LINGUINE:

Long and shaped halfway between flat and cylindrical, linguine can actually carry more sauce than other long pastas. It is most often served with lighter bodied seafood or pesto sauces.

delicacies SALAME MILANO:

One of Italy’s favourite salamis, originating from Milan. Its flavour is sweet, delicate and mild, and pairs well with warm crusty bread.

PROSCIUTTO:

Dry cured to produce flavours that are sweet, salty, and all around delicious. Prosciutto is perfect wrapped around asparagus, melon or a crispy bread stick, or just with cheese on a platter.

SALAME FINOCCHIONA: Dry cured pork and fennel salami, originating from Tuscany. A great cheese board salami, finocchiona is delicious with goat cheese and mild hard cheeses like Grana Padano.

JAMÓN SERRANO:

A Spanish dry-cured ham, a little drier than a prosciutto with a smoky and salty flavour. Best served with Spanish cheeses like a nice buttery manchego.

SALAME NAPOLI:

Smoky, peppery flavours, with a lightly spicy kick. Fairly firm, it works great on a pizza, or with soft cheese on an antipasto platter.

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THE FINISHING These crowd-pleasing desserts are great for brightening up the colder months and are a breeze to pull together.

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CLASSIC TIRAMISU

30 mins prep

5 mins Serves cook time 6-8

This classic Italian dish dates to 1970s Treviso. It’s a great do-ahead dish, and always spectacular. 1 ½ cups Kokako brewed coffee, hot and strong 100g caster sugar 3 tbsp marsala, rum or brandy 3 egg yolks 250g mascarpone 1 packet (200-250g) sponge, ladyfingers, or savoiardi biscuits 2 tbsp cocoa, for dusting Mix the coffee with 3 tbsp caster sugar and the marsala until the sugar dissolves. Chill before using.

Whisk the egg yolks in a mixer until light and fluffy. Place the remaining caster sugar with 50ml water in a small saucepan and bring to the boil. With the mixer running, pour the hot syrup on the eggs and beat until the mixture is thick and cold (about 5 mins). Add the mascarpone and whisk until thick. Line an 11cm by 22cm loaf tin with cling film. Spread a thin layer of the egg mix on the base. Take enough sponge fingers to line the base of the tin, trimming them if necessary. Dip the non-sugared side of each finger into the chilled coffee for a few seconds. Drain off the excess then place in the

tin, sugared side down. Dust lightly with cocoa and top with another layer ofthe egg mix. Repeat the layers twice more, finishing with mascarpone Wrap tightly in cling film and refrigerate for at least 24 hours To serve, remove the cling film from the top of the dish and turn out on to the platter. Remove the remaining cling film then dust with cocoa.

Star Ingredient Savoiardi Ladyfingers

$ .49

/200g

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SICILIAN ORANGE CAKE WITH PISTACHIOS

25 mins 50 mins Makes cook time 20cm cake prep

Citrus fruits feature strongly in Sicilian cuisine. This beautiful cake is an excellent keeper thanks to the puréed whole orange in the mix. For the Candied Orange Slices: 2 oranges, thinly sliced 1 cup sugar 1 cup ice cold water For the Cake: 1/2 cup shelled pistachios 1 orange, roughly chopped and pips removed 100g butter or olive oil 3 eggs 250g caster sugar 200g flour

2 tsp baking powder To garnish: 2 tbsp pistachios, roughly chopped Icing sugar, to dust For the Candied Orange Slices: Cook the oranges in a saucepan of boiling water for 2 minutes, then drain and plunge into icy water. Put the sugar and water into a saucepan and bring up to a simmer. When the sugar has dissolved, add the orange slices and simmer gently for 40-45 mins or until tender. Allow to cool in the syrup. Can be refrigerated for a couple of weeks. For the cake: Preheat the oven to 170°C. Grease and line the base of a 20cm round cake tin with baking

paper. In a food processor, grind the pistachios to a medium grind. Set aside in a small bowl. Put the orange into the processor with 50ml water and blitz to a purée. Melt the butter and set aside to cool slightly. In an electric mixer, whisk the eggs and sugar until light in colour and thickened, then add the orange purée and the melted butter and stir through. Sift the flour and baking powder into the mix and fold through. Add the pistachios and fold through. Put into the tin, smooth the top and bake for 45-50 mins or until a skewer inserted into the cake comes out clean. Cool in the tin on a cake rack. Layer the drained candied oranges on top of the cake, scatter over pistachios and dust with icing sugar. Serve with yoghurt or crème fraîche.

CHOCOLATE PUDDINGS WITH STRACCIATELLA ICE CREAM

15 mins prep

30 mins Serves cook time 4-6

These individual, gooey chocolate puddings are a great gluten-free choice that doesn’t compromise on flavour or texture. The mixture takes 10 minutes to prep and can be kept in the fridge until you’re just about ready to serve. 100g Chocolate Brown 72% chocolate callets 100g butter, cut into cubes, plus extra for greasing ramekins 2 eggs, plus 2 more yolk 100g caster sugar ½ tsp vanilla paste

2 tbsp cocoa powder, for dusting 1 tub Appleby x Farro stracciatella ice cream Preheat the oven to 200°C. Grease 4-6 ramekins or mini heatproof pots with butter. Tip a small amount of cocoa into each pot and rotate until the inside is lightly coated. This will stop your puddings from sticking To make the batter, beat together the caster sugar, egg yolks, whole eggs and vanilla paste until pale, thick and fluffy. This will take 3-5 mins in a stand mixer with a whisk attachment, or a little longer with a hand beater Place the butter and chocolate callets in a heatproof bowl over a

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pot of simmering water, stirring gently until melted together. Remove from the heat and set aside to cool slightly. In two batches, fold the egg mixture into the melted chocolate until just combined Carefully divide the batter between the prepared ramekins, leaving a little space (1-2cm) in the top of each. At this stage the puddings can be refrigerated for up to 8 hours To bake, preheat the oven to 180°C. Place your ramekins on an ovenproof tray and carefully transfer them to the oven. Bake for 10-12 mins until a crust starts to form but is still gooey inside. Place a generous scoop of Stracciatella ice cream on top of each pudding before serving.

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