The very first night, within an hour of unloading my new Big Green Egg, I fired it up. Eric had bought some wonderful looking Rainbow Trout, and we decided to smoke-roast it on the Egg as a christening.
I’m also on a latent farro kick. Latent because back when every food blogger was bowing to the hip “new” Italian grain, I was digging in my heels, saying, “Why should I spend $8.50 on a little bag of stinkin’ grain?”
I still kind of think that, but I do see what all the hub bub is about. The kernels are so…meaty. And they take on flavors so delicately. E’ bellissimo, the farro. Farro, by the way, is a generic word for wheat in Italy, and they note it as farro small, medium, or large. The stuff that we get in the expensive little bag at the fancy grocery store, is a very large variety. It may actually be some variety of spelt.
Eight plus bucks for a small bag, though. Come on! This is something I’ll only cook with something special, like the trout I’m about to show ya, if I’d stop yapping already.
This recipe is easy. With a Big Green Egg, you can do it blindfolded. At least after the charcoal is lit. This works perfectly well on a gas grill too, cooked indirectly.
Smoked Stuff Trout with Farro and Greens
© Julie Reinhardt
2 Rainbow trout, book cut (see below)
2 cups cooked farro
1 cup Swiss Chard, chopped fine
3 tablespoons chopped tarragon (or herb of your choice)
2/3 cup grated Parmesan
