Farro with slow-roasted Italian cherry tomatoes and rocket pesto recipe
Farro is an ingredient often used in Italian soups and salads. It has a nutty and earthy flavour. The semi-pearled variety is simpler to cook with as it has some bran removed. Farro and Italian slow roasted tomatoes go hand-in-hand.
Recipe developed by Valeria Necchio for Kuoni. See more Italian tomato recipes at www.kuoni.co.uk/italy/food-and-wine/tomato-recipe-ideas
Ingredients
- 300 g farro (semi-pearled)
- 400 g Italian cherry tomatoes, halved (datterini or other variety)
- 50 g sundried tomatoes
- 2 garlic cloves, crushed
- 2 tbsp rock sea salt
- 1 Fine grain sea salt
- 1 Freshly ground black pepper
- 10.6 oz farro (semi-pearled)
- 14.1 oz Italian cherry tomatoes, halved (datterini or other variety)
- 1.8 oz sundried tomatoes
- 2 garlic cloves, crushed
- 2 tbsp rock sea salt
- 1 Fine grain sea salt
- 1 Freshly ground black pepper
- 10.6 oz farro (semi-pearled)
- 14.1 oz Italian cherry tomatoes, halved (datterini or other variety)
- 1.8 oz sundried tomatoes
- 2 garlic cloves, crushed
- 2 tbsp rock sea salt
- 1 Fine grain sea salt
- 1 Freshly ground black pepper
- 100 g wild rocket
- 30 g whole almonds
- 25 g parmesan cheese
- 60 ml extra virgin olive oil
- 0.5 small garlic clove, peeled and cored
- 1 Fine grain sea salt
- 1 Freshly ground black pepper
- 3.5 oz wild rocket
- 1.1 oz whole almonds
- 0.9 oz parmesan cheese
- 2.1 fl oz extra virgin olive oil
- 0.5 small garlic clove, peeled and cored
- 1 Fine grain sea salt
- 1 Freshly ground black pepper
- 3.5 oz wild rocket
- 1.1 oz whole almonds
- 0.9 oz parmesan cheese
- 0.3 cup extra virgin olive oil
- 0.5 small garlic clove, peeled and cored
- 1 Fine grain sea salt
- 1 Freshly ground black pepper
- 1 handful rocket
- 50 g whole almonds, roughly chopped
- 1 handful rocket
- 1.8 oz whole almonds, roughly chopped
- 1 handful rocket
- 1.8 oz whole almonds, roughly chopped
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Preheat the oven to 120°C/250°F/Gas mark 1/2.
- Line a baking sheet with parchment; arrange the tomatoes on top, cut side up. Season with a small pinch of salt and a little pepper and throw in the crushed garlic too.
- Slow bake for 90 minutes, or until the tomatoes look wrinkly but still have a bit of juice inside them.
- Meanwhile, make the pesto by blitzing together all the ingredients until you have a smooth, bright green pesto (add more oil if needed, to help it come together).
- Cover with cling film and refrigerate until ready to use.
- Soak the sundried tomatoes in warm water and leave to soften for half an hour. Drain and cut into strips. Set aside.
- Remove the tomatoes from the oven when ready, discard the garlic and set aside.
- Bring a large pot of water to the boil. Add the rock salt, leave to dissolve, then add the farro and cook for 20-25 minutes, or until tender but still holding its shape.
- Drain the faro then toss with the pesto and the sundried tomatoes.
- Allow to cool slightly, then transfer to a large platter and garnish with rocket leaves. Scatter the roasted cherry tomatoes and roughly-chopped almonds on top. Serve warm or at room temperature.
Some more salad recipes you might enjoy:
Wheatberry salad with roasted squash recipe
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