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These are variations on Farrotto
di Maggio
Do the same thing to the farro, but for the veg, use zucchini,
asparagus, fresh shelled peas, and sun gold tomatoes. Don't cook
the peas; folding them into the farrotto will heat them up enough
so they stay bright and crunchy.
Cook the sungolds last: heat them up in a pan with a clove or two
of smashed garlic and a pinch of red pepper flakes. When they
start to get jammy, simmer with white wine. As that reduces, smash
the tomatoes with the back of the spoon so you make a sauce.
Finish with a pat of butter and let it cook down until it covers
the back of a metal spoon when you test it. This will make the
most velvety, lovely golden farro!)
NB: This recipe is really versatile and goes well
with just about any veg; add in more greens or less as your heart
desires! I like to buy whatever looks good and throw as much in
there as I can. Other veggie options: cannellini beans, spinach. I
bet you could make a nice briny version with green olives or
capers and some snappy red onion. I've also swapped in red wine if
I'm out of white and haven't been any the sadder for it. And you
can scale up or down with no problem--I just cooked up a large
batch made with 3 cups of farro (it's hard to mess this one up).
Love, Peg
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