{"id":8899,"date":"2012-06-21T05:30:28","date_gmt":"2012-06-21T12:30:28","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=8899"},"modified":"2016-10-20T10:00:37","modified_gmt":"2016-10-20T17:00:37","slug":"antipasti-party-insalata-di-farro-e-ceci-chickpeas-farro-yo","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/antipasti-party-insalata-di-farro-e-ceci-chickpeas-farro-yo\/","title":{"rendered":"Antipasti Party: Insalata di Farro e Ceci (Chickpeas & Farro, Yo!)"},"content":{"rendered":"

I keep the weather in other cities on my phone just to torture myself. Right now the line up is: home, Victoria, BC; San Francisco; Sydney; San Diego; Denver; and Arezzo. We went to Italy two years ago and Arezzo still hasn\u2019t been deleted from the list. It\u2019s in the low 90s, high 80s this week in Arezzo, just a tad too hot, but still the idea of sitting out under a pergola, looking out into a valley in Tuscany as the sun dips beneath the horizon, sipping a little pinot grigio, with a little antipasti\u2026well, that sounds like dinner.
\n<\/p>\n

\"\"<\/a><\/p>\n

For an antipasti party, the salame and the cheeses are a given \u2013 a little sopressata<\/a>, some salame Toscano<\/a>, a little spicy Calabrese<\/a>, some prosciutto. Maybe some roasted peppers, olives. It\u2019s all gorgeous, and deliciously salty, so make yourself some pane Toscano<\/a> (zero salt). Another post on the bread is coming soon…I’ve got to make a second loaf.<\/p>\n

So we need a little salad to go along with, que no? I\u2019ve been in love with farro\u2019s chewiness for awhile, and it\u2019s perfect here with chickpeas, a little crunch from celery, salty creaminess from the feta, cut with a lemony vinaigrette.<\/p>\n

\"\"<\/a><\/p>\n

A couple of notes — the pre-crumbled Greek feta is just fine, but if you\u2019ve got a Trader Joe\u2019s near you, there’s this Israeli feta they carry, \u201cPastures of Eden.\u201d It comes as a small block and isn\u2019t sitting in a briny bath. It\u2019s got a slightly creamier texture, though it still crumbles nicely into the salad. If you can get it, try it.<\/p>\n

On the scallions — around here they’re usually green onions, but it’s spring, so we’ve had red spring onions at the farmer’s market.<\/p>\n

If you want to do this as a side dish for 3-4, double the recipe. The original is designed to go along with nibbles.<\/p>\n\t\r\n\t

\r\n\t\t\r\n\t\t
\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t

Chickpea and Farro Salad<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: Serves 3-4 as part of an antipasto platter<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\t\t\t\r\n\t\t\t

Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t