Fall Fruit Farro Tart

December 12th, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

Ingredients

1 cup farro, cooked
2 tablespoons butter, plus more for greasing pie dish
2 tablespoons fresh rosemary, chopped
4 medium plums, chopped
2 teaspoons cinnamon
3 cups ricotta cheese
2 eggs
Pinch of salt
Freshly grated nutmeg
Plums & Rosemary for decorating the top
Honey creme fresh

Directions

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter. In a large saute pan over medium heat, add butter. Cook plums and rosemary until soft, about 3 to 5 minutes. Add cinnamon, stir and remove from heat. Set aside. In a separate  bowl, mix ricotta cheese, eggs, salt, and freshly grated nutmeg. Add plum mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange plums and rosemary leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature. Garnish with honey creme fresh.

Luccan Farro Soup

December 12th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Olive oil
1/2 cup pancetta, chopped fine
1 medium yellow onion
2 cloves garlic, chopped fine
3 stalks celery, sliced thin
1 small leek, thinly sliced
1 medium carrot, chopped fine
1 cup tomatoes, chopped
1 cup farro, cooked
11/2 cups white beans, cooked
2 cups hearty vegetable stock
3 teaspoons salt 
2 teaspoons black pepper
1/4 cup fresh basil, chopped fine
1/4 cup fresh parsley, chopped fine
2 tablespoons fresh sage, chopped fine
Pecorino Romano

Directions

In a large soup pot heat up a bit of oil to medium high heast, covering the bottom of the pan. Add the pancetta, yellow onions, and garlic and saute a few minutes. Add the celery, leek and carrots and continue to saute for about 3 minutes. Add the tomatoes, the farro and the white beans and add the vegetable stock. Bring to a boil and reduce temperature to medium low and cook for about 20 minutes or until the vegetables and farro are tender. Season with salt and pepper and add the herbs. Turn the pot off and let stand for 10 minutes. Serve garnished with freshly grated Pecorino Romano!

Roasted Beets Goat Cheese & Farro Salad

December 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 medium roasted beets, chopped large
1 cup farro, cooked
1 cup baby arugula or wild arugula leaves
1 medium roasted red onion, chopped
1 tablespoon fresh mint, chopped fine
1/2 cup orange juice
1/4 extra virgin olive oil
3 tablespoons champagne vinegar
1 teaspoon salt
1 teaspoon black pepper
3/4 cup goast cheese, crumbled

Directions

In a large bowl or in a bowl plate mix togehter the beets, farro, baby arugula and roasted onions. In another bowl whisk together the mint, orange  juice, olive oil and vinegar, season with salt and pepper and toss over farro salad and mix well. Crumble the goat cheese atop and serve!

Wild Mushroom Farro Cakes

December 12th, 2011 § 0 comments § permalink

Makes about 10 farro cakes

Ingredients

2 cups cooked farro
6 tablespoons butter
1 medium shallot, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemon zest
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
2 cups wild mushrooms, roasted with salt, pepper and olive oil, chopped fine
1 egg, beaten
1/2 fine breadcrumbs (whole wheat preferably)
1/4 cup parmesan cheese, finely grated
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon cracked black pepper
Oil

Directions

In a large saute pan heat half the butter to a medium high heat. Add shallots, garlic and lemon zest and saute a few minutes until the shallots and garlic are translucent. Add the rest of the butter and then the herbs and the mushrooms and saute until all the butter is incorporated into the mushrooms. In a large bowl combine the farro and the mushroom mixture and mix well. Add the egg, the breadcrumbs, the lemon juice and the salt and pepper and mix well. Take about 1/4 cup of the mixture (a little bit more if desired) and form a little patty no more than 1/2 inch thick. Place the patty on a piece of parchment paper and do the remainder of the patties. Refrigerate for about 20 minutes to let the patties settle and firm up. Heat a little bit of oil in a large saute pan to high. Once the pan is hot, place the patties down and cook until crispy on each side, flipping only once! Serve with a dollop of sour cream of yogurt!

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