All the pretty birds#20: Arlene Antoinette Gibbs, From La to Rome In Style and Grace, Part II - All the pretty birds

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#20: Arlene Antoinette Gibbs, From La to Rome In Style and Grace, Part II

Tamu's TV | TAMU'S CAFE 

posted on Thursday June 8th 2017

Just in time for the Summer, I’m back with the second part of my sit-down with Arlene Antoinette Gibbs who worked as a producer and screenwriter in Hollywood before moving to Rome to become an interior decorator. In this part of the video we talk about our experience as WOC in the Italian interior design and fashion industries as well as in Europe in general. Our recipe du jour is a Farro Salad with Tomato, Cucumber & Basil courtesy of the Kitchn. Please be inspired by our conversation and enjoy the recipe.

Recipe:
Farro Salad with Tomato, Cucumber & Basil courtesy of the Kitchn
Serves 4 to 6
Olive oil, for cooking
2 large shallots (or 1 sweet onion), finely chopped
2 cups farro (uncooked)
4 cups chicken or vegetable stock
1/4 cup red wine vinegar
2 tablespoons olive oil
1 pint cherry or grape tomatoes, halved or quartered
1/2 large English (hothouse) cucumber, diced
1/4 cup finely chopped basil
Kosher salt and freshly ground black pepper

Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes.

Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of leftover stock, strain it out.)

Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.

You can view Arlene’s work on her website Arlene Gibbs Décor.

Video by Martino Lorenzi.

Flowers courtesy of our partner Frida’s Italia.

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