Farrotto With Tomatoes And Pecorino

Name: Farrotto With Tomatoes And Pecorino
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 ½ cups whole-grain farro; 2 teaspoons fine sea salt; 1 bouquet garni (1 sprig rosemary, 1 sprig sage and 1 garlic clove tied together in cheesecloth); 7 tablespoons extra-virgin olive oil; 2 peeled garlic cloves, chopped; 3 cups cherry tomatoes, stemmed and halved; 10 basil leaves; Pinch of red pepper flakes, crushed; 1 to 1 ½ cups vegetable broth; 6 tablespoons grated Pecorino cheese; Freshly ground black pepper to taste; Optional shavings of Pecorino cheese

Recipe from Marta Pulini

Adapted by Suzanne Hamlin

Published June 10, 1997

Total Time: 45 minutes
Rating: 4(18)
Comments: Read comments

—Suzanne Hamlin

Featured in: Farro, Italy's Rustic Staple: The Little Grain That Could

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Ingredients

Yield:6 servings

1 ½ cups whole-grain farro
2 teaspoons fine sea salt
1 bouquet garni (1 sprig rosemary, 1 sprig sage and 1 garlic clove tied together in cheesecloth)
7 tablespoons extra-virgin olive oil
2 peeled garlic cloves, chopped
3 cups cherry tomatoes, stemmed and halved
10 basil leaves
Pinch of red pepper flakes, crushed
1 to 1 ½ cups vegetable broth
6 tablespoons grated Pecorino cheese
Freshly ground black pepper to taste
Optional shavings of Pecorino cheese

Ingredient Substitution Guide

Preparation

Step 1
Rinse the farro in a fine sieve and rinse under cool running water. Transfer to a large, heavy saucepan and cover with 1 ½ inches of water. Add the salt and bouquet garni. Bring to a boil, reduce heat and allow to simmer, uncovered, for 15 minutes. Drain, and spread the farro in a shallow pan to cool off. Drizzle with 1 tablespoon of the olive oil, mix well and let rest.
Step 2
Place a heavy saucepan over medium-high heat, add 4 tablespoons of oil and the garlic, and saute for 1 minute. Add the tomatoes, 5 basil leaves and hot red pepper to taste. Add the farro, mix very well and add ¼ cup of the vegetable broth.
Step 3
Cook over medium heat, stirring slowly and constantly. Add more broth when the farro has absorbed the previous liquid. Keep adding broth until the farro is tender but still has a bit of bite, about 17 minutes.
Step 4
Stir in the grated Pecorino, the remaining basil leaves and the rest of the oil. Stir well. Season to taste with salt and pepper.
Step 5
Serve the farrotto in soup bowls, topped with shaved Pecorino, if desired.