Farro con Ricotta e Pomodori

Farro with Ricotta and Tomatoes

Faro is a grain cultivated 3000 years ago in the Middle East

It is high in protein and has a nutty flavor 

This is a favorite dish of mine and guests have rarely had anything like it

It can be served at brunch lunch or dinner, as a side dish or a main course

Adjust quantities in proportion, depending on number of guests and where it fits into the meal

I use tomatoes as the featured top layer in summer

Grilled or steamed asparagus in pieces w thyme is great in spring

In winter months I use artichokes cut in 1/8’s steamed, then sautéed with garlic oregano and mint

As with all recipes, using best quality ingredients is the only way to prepare a great dish

Serves 4 as a main course

Hot-Cold-Room Temperature is a feature of this dish

Buy ½ lb container of best quality ricottaand refrigerate ‘til use

(If Poly O is all that is available, find a recipe to make your own, as Poly O has zero relation to fresh ricotta in texture or flavor and ricotta is easy to make)

Prepare 1 pint of cherry or grape tomatoesby cutting each in half top to bottom

Place them in a bowl with a bunch of basil leavestorn in half and 1/3 cu best quality olive oil and saltto taste

Let the flavors have a chance to mingle a while

Put 1-1/2 to 2 cups of farroin a pot of boiling salted water and cook until tender then drain

(Farro comes pearlized, or natural and contrary to some opinions it is not the same as spelt

I prefer the natural whole grain, but both are fine)

Do not rinse w cold water

Spread the farro evenly on a platter about 1” thick

Cover the center of the farro with the cold ricotta 

Dump the tomato mixture on top of the ricotta

Is there some olive oil spreading out around the farro? 

If not, drizzle a bit more oil

Add salt to taste 

Serve immediately