Farrotto con scampi e spinaci

Name: Farrotto con scampi e spinaci (Farro with Shrimp and Spinach)
Yield: Serves 4
Cuisine: Italy
Ingredients: 5 to 6 cups fish, chicken, or vegetable stock; 1 clove garlic, minced; 1½ cups farro; ½ cup dry white wine; 1 pound medium-sized shrimp, peeled and deveined; 5 to 6 cups fish, chicken, or vegetable stock; 5 to 6 cups fish, chicken, or vegetable stock; 3 tablespoons olive oil; 1 yellow onion, finely chopped; 1 tablespoon grated lemon zest (optional); 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons finely shredded fresh basil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pound spinach, stems discarded and leaves cut into 1-inch-wide strips; 1 pound spinach, stems discarded and leaves cut into 1-inch-wide strips

Farro with Shrimp and Spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

You do not need to have scampi, the small, slim, long-clawed relative of the lobster that lives in the waters off Europe, to enjoy this delicious dish from the Marches. Shrimp will do nicely. If you do not have fish stock, you can make a lovely stock with the shrimp shells, or you can use chicken or vegetable stock. You may substitute arugula or another full-flavored green for the milder spinach.

Ingredients

Europe
Italy
The Marches
Side dish
Starter
Pescatarian
Mediterranean

Ingredients

Method