I have a question about the recipe "Summer Farro Salad" from Jennifer Perillo. Should I soak the farro for 8 hours as the bag says before making this? It is Italian Pearled Farro. or just 20 min as Merrill's recipe says? or just wing it?
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Amanda is a co-founder of Food52.
I've never soaked farro -- I think you're ok making the recipe as is.
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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