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.
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.
bunch of basil leaves
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