Stewed

I prefer a brothier stew to one where I can stand a spoon up in the center. If you want it to stick to your ribs a bit more, either add less liquid at the get-go or boil off the liquid by simmering uncovered for longer. Italy has a deep tradition of farro stews as well as for cooking vegetables well past the al dente crispness prized in this country. These stew ideas combine both of those traditions, so don’t be concerned about the long cooking time. I find the accessible starch in the pearled or semi-pearled farro works best for these stews. I also find myself cooking them most in those few weeks when summer is turning to fall—when all the produce is still available, but the chilly evenings call for something warm and, well, stewy.