Serves: 4 as
a side, 2 as a hearty main
Ingredients:
-2 cups
water
-1 cup semi-pearled farro
-1/2 large
onion
-2 cloves
garlic
-9 ounces
grape or cherry tomatoes
-1 1/4
teaspoons kosher or coarse sea salt
-Up to 1/4
teaspoon red pepper flakes (to taste)
-1
tablespoon olive oil, plus extra for drizzling
-Few basil
leaves, cut into thin ribbons
-Grated
parmesan cheese, for serving
-Place water
and farro in a medium saucepan to presoak (I find just 5 to 10 minutes
sufficient) while you prepare the other ingredients. Adding each ingredient to
the pot as you finish preparing it, cut onion in half again, and very thinly
slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or
quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil
to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary)
up to a boil, then reduce to a gentle simmer, stirring occasionally. When the
timer rings, the farro should be perfectly cooked (tender but with a meaty
chew), seasoned and the cooking water should be almost completely absorbed. If
needed, though I’ve never found it necessary, cook it for 5 additional minutes,
until farro is more tender.
-Transfer
to a wide serving bowl. If there’s enough leftover cooking liquid to be
bothersome, simply use a slotted spoon to leave the amount you wish to behind.
Drizzle farro lightly with additional olive oil, scatter with basil and
parmesan. Eat immediately.
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