Farrotto... Recipe
The mister and I celebrated our anniversary with dinner at il Farro Trattoria in Newport Beach...I had planned for us to dine at the trendy "230" in Laguna Beach (recommended by a foodie friend) but the mister wanted pasta...and as it turned out it was a very good decision! The mister got his pasta and I ordered the house special, Farrotto Nonno Nanni. Isn't that a great name for a dish? Go ahead and say it, it just rolls off the tongue..it was everything the restaurant owner said it would be - creamy and delicious and aside from the cheese and sauce, it was healthy, too!
Just take a moment and let your eyes gaze upon this beautiful dish...Farro, cooked like Risotto...it's hearty, creamy-smooth and delicious...but unlike Risotto, Farrotto has "bite" - it's chewy and will fill you up without making you feel heavy! I served this to the fam and the mister asked for a small portion, basically turning up his nose before even trying it...he hates fiber...thinks of it as constipating and said if he "needed a cork I'd buy one!" Newsflash Caveman!! Fiber is NOT constipating - just the opposite! Sorry, don't mean to delve into matters that should be left unspoken but what the mister knows about nutrition and food in general could fit on a demitasse spoon and I told him as much and he said, "What the #%*! is a demitasse spoon?" Anyway, back to Farrotto...everyone loved it, including the mister, who had seconds and so did the girl, who is the pickiest eater on the planet! This is Italian comfort food at it's finest...but don't take my word for it - make it and see for yourself.
Farrotto - Pots and Pins
- 2 cups Farro, cooked
- 2 tablespoons butter
- 8 oz. muchrooms, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 large fresh tomatoes, roughly chopped
- 4 green onions, finely chopped
- 1 cup red wine
- 1 can (28 oz.) crushed tomatoes
- 1 cup chicken stock
- 1 cup sour cream
- 1 bunch basil, chopped, plus additional for serving, optional
- shaved Parmesan cheese for serving
Cook Farro by covering with cold water. Bring to a boil over high high, then reduce heat and simmer for 20 to 25 minutes, or until Farro is "al dente" or firm to the bite and chewy. Rinse and set aside. Two cups Farro will yield about 6 cups cooked.
In a large skillet, melt butter. Add mushrooms, salt, pepper, garlic, fresh tomatoes and green onion and saute until mushrooms just begin to soften, about 5 minutes. Stir in wine, crushed tomatoes, and chicken stock, bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Stir in cooked Farro, sour cream and basil. Cook for 5 minutes or until heated through. Serve with shaved Parmesan cheese and additional fresh basil, if desired. Serves 6.
Farrotto is one of those dishes that can be changed up depending on what you're in the mood for...try adding pancetta or bacon or even Italian sausage for a more substantial dish. Or, mix cooked Farro into a creamy Alfredo sauce - or even a Bechemel sauce...Farro will take on the taste of whatever you put it with which makes it a perfect foil for adding protein, vitamins and fiber to kids meals!
"All that I am, or hope to be, I owe to my angel mother." ~ Abraham Lincoln
One year ago: Mother's Day Idea
Two years ago: Cupcake Pancakes
Three years ago: Postum, Inka and Pero