Giovanni's Salad of Farro, Pesto And Tomatoes

[Guest guest]

This recipe for farro was formatted by Pat in 98. I came across it

(liked it), checked the archives and didn't see it. Pat, I hope it is ok

with you that I post this recipe. I'm doing this mini collection on

Farro and I thought others who might be reading about farro, would

appreciate this recipe as well.

Best regards,

Eruna

 

 

* Exported from MasterCook Mac *

 

Giovanni's Salad of Farro, Pesto And Tomatoes

 

Recipe By : Joanne Weir, in Farro from Tuscany*

Serving Size : 8 Preparation Time :0:00

Categories : Salads Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups farro (8 ounces)

2 cloves garlic -- minced

1 1/2 cups fresh basil leaves (packed)

1/2 cup parmigiano-reggiano -- freshly grated

1/4 cup extra virgin olive oil

coarse salt

freshly ground black pepper

1/4 cup pine nuts -- toasted

3 medium tomatoes -- diced

basil leaves -- for garnish

 

Place the farro in a large bowl and cover with plenty of cold water. Let

sit for 4 hours.

 

Drain the farro, then place in a saucepan. Cover with plenty of water.

Bring to a boil over high heat. Reduce the heat to low and simmer until

the grains are tender but still crunchy, 15 to 20 minutes. Drain and let

cool.

 

In the meantime, place the garlic, basil and Parmesan in a blender or

food processor. Process until a rough paste is formed. Add the olive

oil, salt and pepper and process until the paste is smooth.

 

Combine the farro and basil paste in a large bowl; mix well. Add the

pine nuts and tomatoes and stir just until mixed. Season with salt and

pepper.

 

Serve garnished with basil leaves.

 

Serves 8.

 

* Recipe from " Going With an Ancient Grain: Resilient, nutty farro adds

crunchy accent, " by Joanne Weir for San Francisco Chronicle 11/26/97 A

travel story set in Rapolano, a village halfway between Siena and Arezzo

in Tuscany.

 

Kitpath 8/28/98

 

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Per serving (excluding unknown items): 94 Calories; 9g Fat (79% calories

from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 5mg Sodium

 

NOTES:

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