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Farro Perlato - Origin Marche Italy - 500 gr
Pettinari Paolo | SKU:
FD500
€253
Unit price
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Farro Perlato - Origin Marche Italy - 500 gr is backordered and will ship as soon as it is back in stock.
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Con un ordine di soli 79,00 €, consegna GRATIS in Italia, altrimenti paghi solamente € 7,90
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Description
Description
Pettinari Farro Perlato. Origin: Marche, Italy. Contents: 500 Gr.
It is a cereal that has elliptical-ovoid grains, dark golden in color and a belly grooved in the center. In nature it is "dressed", as the glumetta, the external film of the grain, rich in fiber, is perfectly adherent. First it is decorticated, that is "undressed" by eliminating the glumes (light vegetable lamellae that wrap each individual grain and hold it on the ear) obtaining whole naked grains; subsequently it is pearled, that is, it undergoes further abrasion, which eliminates the pericarp, the external layer of the caryopsis, making the cereal lighter in color. This process makes it quicker to cook, without eliminating any fundamental nutritional principle. The main characteristic is its antioxidant power due to the high content of selenium and phytic acid. Spelt is an excellent regulator of the intestine and is suitable for all ages. While not leaving a heavy feeling in the stomach, it communicates a lasting sense of satiety and is therefore ideal for slimming diets. Spelt is low in essential amino acids, particularly lysine, this deficiency is easily compensated by the gastronomic combination with legumes, it is therefore suitable for being combined with legumes to obtain single dishes that are not too caloric.
Nutritional information:
- Energy value (kcal) 343;
- Energy value (kj) 1.449;
- Protein 13.4 g;
- Carbohydrates 63.6 g, of which sugars: 0.95 g;
- Fat 2.3 g, of which saturated: 0.51 g, dietary fiber 6.9 g, sodium 0.002 g.
Directions for use (preparation and use):
Ideal for soups, broths, cold salads and desserts. Excellent when paired with legumes and vegetables, enhancing their flavours and aromas.
Preparation method:
After having washed the spelt thoroughly, put it on the stove in plenty of lightly salted boiling water and continue cooking for about 20 minutes. In a pressure cooker, about 7 minutes from the start of the whistle are sufficient. Cooking times are indicative as they can vary depending on the variety and origin of the product and the type of preparation you want to obtain.
Advice:
It's an excellent substitute for pasta and rice.
It is a cereal that has elliptical-ovoid grains, dark golden in color and a belly grooved in the center. In nature it is "dressed", as the glumetta, the external film of the grain, rich in fiber, is perfectly adherent. First it is decorticated, that is "undressed" by eliminating the glumes (light vegetable lamellae that wrap each individual grain and hold it on the ear) obtaining whole naked grains; subsequently it is pearled, that is, it undergoes further abrasion, which eliminates the pericarp, the external layer of the caryopsis, making the cereal lighter in color. This process makes it quicker to cook, without eliminating any fundamental nutritional principle. The main characteristic is its antioxidant power due to the high content of selenium and phytic acid. Spelt is an excellent regulator of the intestine and is suitable for all ages. While not leaving a heavy feeling in the stomach, it communicates a lasting sense of satiety and is therefore ideal for slimming diets. Spelt is low in essential amino acids, particularly lysine, this deficiency is easily compensated by the gastronomic combination with legumes, it is therefore suitable for being combined with legumes to obtain single dishes that are not too caloric.
Nutritional information:
- Energy value (kcal) 343;
- Energy value (kj) 1.449;
- Protein 13.4 g;
- Carbohydrates 63.6 g, of which sugars: 0.95 g;
- Fat 2.3 g, of which saturated: 0.51 g, dietary fiber 6.9 g, sodium 0.002 g.
Directions for use (preparation and use):
Ideal for soups, broths, cold salads and desserts. Excellent when paired with legumes and vegetables, enhancing their flavours and aromas.
Preparation method:
After having washed the spelt thoroughly, put it on the stove in plenty of lightly salted boiling water and continue cooking for about 20 minutes. In a pressure cooker, about 7 minutes from the start of the whistle are sufficient. Cooking times are indicative as they can vary depending on the variety and origin of the product and the type of preparation you want to obtain.
Advice:
It's an excellent substitute for pasta and rice.
