Embark on a culinary journey with this tantalizing Italian-inspired recipe that harmonizes the nutty flavors of farro with the burst of sweetness from blistered tomatoes, all elevated by the aromatic embrace of pesto. This dish not only celebrates the vibrant hues and robust flavors of fresh ingredients but also offers a versatile canvas for personalization, making it a delightful addition to any kitchen repertoire. Whether you’re seeking a hearty vegetarian meal or contemplating a refreshing twist on leftovers, this farro with blistered tomatoes and pesto recipe is bound to satisfy your cravings and ignite your culinary creativity.
Ingredients:
Before delving into the culinary adventure, let’s gather the essential components for this tantalizing dish:
- Salt and black pepper
- 1 cup farro, rinsed
- 2 pints cherry or grape tomatoes
- 1 small red onion, peeled, quartered, and cut into 1-inch wedges
- 2 tablespoons olive oil, plus more for the farro
- ½ teaspoon red-pepper flakes
- ¼ cup store-bought or homemade pesto, plus more to taste
- Zest and juice of 1 lemon
- 2 packed cups baby spinach
- 1 (4-ounce) ball fresh mozzarella, torn into chunks, or ½ cup ricotta salata, crumbled (optional)
- ¼ cup fresh flat-leaf parsley or basil leaves and tender stems, roughly chopped
Preparation:
Now that we have our ingredients ready, let’s embark on the culinary journey of preparing this delectable farro dish:
1. Step 1: Cooking the Farro
- Preheat your oven to 400 degrees Fahrenheit.
- In a large pot, bring well-salted water to a boil.
- Add the rinsed farro to the pot and adjust the heat to maintain a medium boil.
- Cook the farro uncovered, stirring occasionally, until tender yet still slightly chewy, which typically takes about 30 minutes.
2. Step 2: Roasting the Tomatoes and Onion
- While the farro is cooking, prepare a sheet pan by lining it with parchment paper.
- Place the cherry or grape tomatoes and onion wedges on the prepared sheet pan.
- Drizzle the vegetables with olive oil, ensuring they are evenly coated.
- Season the tomatoes and onions with salt, black pepper, and red-pepper flakes for an extra kick.
- Roast the tomatoes and onions in the preheated oven until the tomatoes blister and gently deflate, which usually takes approximately 25 to 30 minutes.
3. Step 3: Flavor Infusion with Pesto and Spinach
- Once the farro is cooked to perfection, drain it thoroughly.
- Transfer the cooked farro to a serving bowl or back into the pot.
- Drizzle the farro with a splash of olive oil to prevent sticking.
- Add the pesto to the farro and toss until evenly coated, allowing the pesto to infuse its vibrant flavors into the grains.
- Incorporate the zest and juice of a lemon, brightening up the dish with a citrusy zing.
- Gently fold in the baby spinach, allowing it to wilt slightly from the warmth of the farro.
4. Step 4: Bringing It All Together
- Carefully scrape the roasted onions, tomatoes, and their flavorful juices into the bowl of farro.
- Season the dish with additional salt and black pepper to taste, ensuring the flavors are perfectly balanced.
- If desired, add the optional fresh mozzarella or ricotta salata to introduce a creamy element to the dish.
- Garnish the farro with chopped fresh parsley or basil leaves, infusing it with a final burst of herbaceous freshness.
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Conclusion:
Congratulations! You have successfully crafted a masterpiece: Farro with Blistered Tomatoes and Pesto. This wholesome dish showcases the beauty of simplicity, allowing the natural flavors of fresh, seasonal ingredients to shine. Whether enjoyed warm as a comforting meal or chilled for a refreshing lunch option, this farro recipe promises to tantalize your taste buds and nourish your body. Feel free to unleash your culinary creativity by experimenting with different variations, from swapping spinach for arugula to incorporating your favorite protein options. Bon appétit!
