This recipe is a twist on the classic recipe which is usually served cold with lemon and capers. I’ve made some changes to better accompany the rich flavors of our Brunnello di Montalcino, adding rich mascarpone to give it body and omitting the lemon.
- 1 part farro/spelt
- 2 part water or stock
- 1 cup of cherry tomatoes
- 1/2 tsp salt
- freshly ground black pepper
- chopped basil leaves
- 1 cup marscapone
- ¾ cup olive oil
- 3 garlic cloves
- teaspoon of sea salt
- ½ cup freshly grated parmesan cheese
Slice 1 cup of cherry tomatoes in half and add them to a bowl with a splash if olive oil, half teaspoon of salt, freshly grown black pepper and some chopped basel leaves. set aside for at least 15 minutes to let tomatoes release some liquid.
Cook the Farro in slightly salted boiling water or stock until cooked al dente, not mushy, about 15 minutes. Usually I use 2 cups liquid to one farro. drain any excess liquid and leave to cool slightly.
Meanwhile, sauté 5 diced carrots and 3 diced zucchinis in two teaspoons of olive oil until cooked through and slightly browned. Be careful to flip veggies gently with spatula to keep them from turning mushy.
When cooked add 1 cup of marscapone to the pan and let it melt, stirring gently.
In a food processor or mixer combine:
¾ cup olive oil
3 garlic cloves
bunch of basil leaves
teaspoon of sea salt
Add garlic/olive oil mixture to pan while still hot and mix to combine. transfer to large mixing bowl and combine all ingredients. Finish with ½ cup freshly grated parmesan cheese. Serve warm or room temperature. garnish with basil leaves.
Recipe by our friends at Terralsole