Have you noticed how ancient grains like farro and teff are suddenly everywhere? They not only add unique textures but also depth that complements global dishes beautifully. I’ve been working on a recipe that features a teff crust for a baked sea bass, which really brings out the fish’s flavor while adding an unexpected earthy note. Anyone else experimenting with these grains in unique ways?
I’ve been loving farro lately; it really holds up well in salads. Try toasting it lightly before cooking — brings out a nutty flavor that’s fantastic. Have you thought about adding some roasted veggies to that teff crust dish?
Teff crust sounds intriguing! I’ve been experimenting with a quinoa-based crust, but I haven’t found it as rich as what you’re describing. Have you tried pairing it with any particular sauces or sides to enhance those earthy notes?
I’ve found that toasting farro really elevates it. When I made a salad with roasted vegetables, it added a great crunch and depth. Have you tried swapping out teff for another grain in your recipe, like barley?