* Exported from MasterCook *
Giovanni's Salad Of Farro, Pesto And Tomatoes (Weir)
Recipe By : Farro from Tuscany, by Joanne Weir*
Serving Size : 8 Preparation Time :0:00
Categories : Salads Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups farro
OR 8-ounces total
2 garlic cloves -- minced
1 1/2 cups packed fresh basil leaves
1/2 cup freshly grated parmigiano-reggiano
1/4 cup extra virgin olive oil
coarse salt
freshly ground black pepper
1/4 cup pine nuts -- toasted
3 medium tomatoes -- cut
into large dice
basil leaves -- for garnish
Place the farro in a large bowl and cover with plenty of cold water. Let
sit for 4 hours.
Drain the farro, then place in a saucepan. Cover with plenty of water.
Bring to a boil over high heat. Reduce the heat to low and simmer until the
grains are tender but still crunchy, 15 to 20 minutes. Drain and let cool.
In the meantime, place the garlic, basil and Parmesan in a blender or food
processor. Process until a rough paste is formed. Add the olive oil, salt
and pepper and process until the paste is smooth.
Combine the farro and basil paste in a large bowl; mix well. Add the pine
nuts and tomatoes and stir just until mixed. Season with salt and pepper.
Serve garnished with basil leaves.
Serves 8.
[PER SERVING: 205 calories, 6 g protein, 25 g carbohydrate, 11 g fat (2 g
saturated), 4 mg cholesterol, 102 mg sodium, 6 g fiber.]
*Recipe from "Going With an Ancient Grain: Resilient, nutty farro adds
crunchy accent," by Joanne Weir for San Francisco Chronicle 11/26/97 A
travel story set in Rapolano, a village halfway between Siena and Arezzo in
Tuscany.
[email protected] 8/28/98
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