Contains: Shellfish (cephalopods), gluten, wheat, nightshades.
Just enjoyed watching a storm roll in, thunder, lightning, a lovely breeze, temperatures dropping ten degrees. Nibbled on wild blackberries. Noted the wild turkeys in the front yard slowly and nonchalantly cross the yard in the rain until they ducked into high weeds between my house and the neighbor’s.
On to the recipe!
Note: I don’t add salt – the Better than Boullion and the olives are salty enough for my tastes. You do you. Oh, and you can substitute in squid if desired. If so, cook a minute or two less.
Prep Time: 15 minutes.
Cook Time: 20 minutes, plus time to cook the farro.
Rest Time: Not needed.
Cuisine: Vaguely Mediterranean.
Baby Cuttlefish with Farro and Tomato
- 1/2 cup / 100 grams farro.
- Liquid in a 1 part farro to 3 parts liquid ratio – I used water with a teaspoon of Better than Boullion vegetable paste.
- 5 or six garlic scapes, chopped to about an inch or 3 cm lengths. (Or a couple cloves of crushed garlic)
- 1 teaspoon cumin seed
- 1 can / 14.5 ounces /411 grams diced tomato.
- 1/2 jar / 6 ounces / 180 mL marinated eggplant (aubergine) – use only some of the liquid, or it will be too sour.
- 8-10 button mushrooms, coarsely broken up.
- 10 pitted Greek olives.
- Hot sauce to taste.
- 10.6 ounces / 300 grams baby cuttlefish.
For the farro, I use a rice cooker. Use whatever method you desire – but add the liquid to it 1:3. A vegetable broth may be substituted for my process. Add in the garlic scapes, and allow this to cook. If garlic scapes are not available, crush a couple cloves of garlic instead. Allow to cook. As cooking time for the farro may vary, I simply let it cook and then left it on WARM mode while I prepared the rest of the dish.
In a pan to which you will be adding the rest of the ingredients, dry-toast the cumin seeds, about 45 seconds, stirring. You’ll notice the cumin aroma and some browning. Remove from heat.
Into that pan add the tomato, eggplant, mushrooms, olives and the hot sauce. Return to heat (medium) and stir often. Allow to cook for about 15 minutes.
Drain the cuttlefish and add these to the pan. Allow to cook for five more minutes, mixing them in with the other ingredients. Remove from heat.
Combine the pan ingredients with the farro. Mix until reasonably combined. Serve.
.This post is shared with Fiesta Friday,