FRITTATINA DI FARRO WITH BRUSSELS SPROUTS, PARSNIP AND THYME

Brussels sprouts

I have been reading books from my father’s library recently, you know all those books that finally was shipped down here from Sweden, and it is making me a bit sad because I want to discuss some of them with him but there’s no way I am going to be able to do that. It is these things, often small ones, that makes you realize how final death is. OK, I know they are not in this living world any more and I have understood and accepted that but right now, so many small things are popping up and reminding me that I really can’t communicate with my parents any more. Both saddening and irritating. I found an eraser on the floor yesterday that belonged to my father and I felt a pang of emotion. I put some order to all the props I have and there are so many of the things that my mother bought and I have inherited. More emotion. Strange how these things come and goes in waves.

I don’t think I ever had the opportunity to serve my parents any farro but I am sure they would have liked it. I wanted to make a frittatina with a twist and this is what came out of it! Brussels sprouts and parsnip is a very fortunate combination in case you didn’t know that. At least I think so.

Frittatina di Farro Topped with Brussels Sprouts, Parsnip and Thyme

FRITTATINA DI FARRO WITH BRUSSELS SPROUTS, PARSNIP AND THYME
2 frittatine

1 egg
100 ml/ 0,42 cup cooked farro
50 ml/0,2 cup parmesan cheese, freshly grated
pinch of salt
10 Brussels sprouts
1/2 small parsnip
thyme
salt
extra-virgin olive oil

– Shred the Brussels spouts finely and cut the parsnip into thin strips (julienne).
– Fry slowly in olive oil together with a pinch of thyme until soft and sligthly golden.
– Whisk egg, parmesan and salt quickly before adding the farro. Mix well.
– Fry the frittatine on both sides in olive oil, top with the vegetables and serve!

Frittatina di Farro Topped with Brussels Sprouts, Parsnip and Thyme

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