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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 2 cups farro
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1 garlic clove, smashed
- 1 cup peeled and diced ripe tomato (1 large)
- 1/2 cup blanched and peeled fava beans
- 1 tablespoon fresh marjoram leaves, washed and torn
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
Method
- In a bowl filled with warm water, soak farro overnight at room temperature.
- In a large, shallow pan over medium heat, add 1 1/2 tablespoons of the olive oil, the butter, shallots and garlic.
- Simmer 2 to 3 minutes, stirring continuously with a wooden spoon.
- Drain farro, and add to pan.
- When the grains are well coated with oil and butter, start adding hot water little by little, just enough to cover the farro.
- Stir often, and continue adding hot water if needed.
- After about 10 minutes of cooking, add the tomato.
- Keep stirring to prevent grains from sticking to pan.
- At this point the farro should be just about cooked, its texture al dente.
- Add fava beans; remove from heat.
- Add marjoram, cheese and remaining oil.
- Season with salt and pepper.
- Stir, and serve immediately.
