Tuesday, August 20, 2013

Genius Meal: One Pan Farrotto w/ Tomatoes

This winter I had a lot of "farrotto" dishes in restaurants, sort of like a risotto, but made with the Umbrian grain farro (which I happen to have a case of), instead of rice.

If you've never tried farro, it has a nice chewy texture, much like the consistency of barley.

Many of these dishes were hearty for the winter, and creamy, and had butternut squash, nuts and kale. I can't wait to try one when the weather gets cool.

Well, I've been noticing a lot of bloggers making Martha's one pot pasta dish, I thought it looked gimmicky, so I stayed away, but Deb from Smitten Kitchen used farro instead of spaghetti and I was sold.

This dish is a winner.

For extra richness, use chicken stock instead of water and add a swirl of butter at the end.

Feel free to add grilled sausages on the side, shrimp or a poached egg on top.

Anything that makes a lot and in one pot, is right by me.

I used my sweet cherry tomatoes from the garden, but you can use grape tomatoes if you like.

This meal is nothing short of genius.

One Pan Farrotto w/ Summer Tomatoes: (adapted from Smitten Kitchen) serves 4 as a side dish

2 cups water
1 cup farro (mine is from Umbria)
1 small white onion, sliced into thin quarter moons
2 cloves garlic, thinly sliced
1 cup of grape or cherry tomatoes, halved
1 1/4 teaspoons kosher or coarse sea salt
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil
fresh basil leaves, cut into thin ribbons (chiffonade)
grated or shaved Parmigiano Reggiano, for serving
butter or olive oil for swirling at the end

Place the 2 cups of water and farro in a medium saucepan to pre-soak for 10 minutes.

Add all the ingredients to the saucepan, one at a time.

Add 1 tablespoon olive oil to pan, and set a timer for 30 minutes.

Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally.

The farro should be perfectly cooked after 30 minutes (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed.

I had to add about another 1/4 cup of water after 20 minutes, because most of the liquid was absorbed.

Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil or butter, and scatter with basil and parmesan.


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Ciao Chow Linda said...

Stacey - I agree with you on that one-pot pasta dish, but this faro concoction is another matter. Great meal with tomatoes at this time of year, but I could also see it with any other type of veggie too. You have become super healthy since you started gardening.

Tracy S said...

Have to admit I had my doubts about this whole one pot thing, definitely sounds gross with pasta. But if you liked it with the farro, maybe I'll give it a try, I trust your judgment!

Anonymous said...

Hmmm. The Lottie + Doof dude loved Martha's one pot pasta and took gorgeous pix of his version of her creation. But I do like your sub of a whole grain for refined pasta. Well, only in Daisyland does one have a CASE of farro waiting in the wings, so I'm going to sub my Jack Rabbit pearl barley (from ShopRite, not Umbria)for the fancy in your recipe!

Stacey Snacks said...

That's where I originally saw Martha's recipe for the one pan spaghetti........on Lottie......
but the photo that Lottie used I believe was from Martha's site!


Anonymous said...

Man, this world of food blogs is incestuous - just one big over-fed happy family! I agree w/CCL - you're living the healthy life since you became a farmer. Saying you're a farmer's more fun than saying you're a gardener, isn't it? Imagine your and Henry's portrait by Grant Wood w/pitchfork - classic.

Proud Italian Cook said...

If you say it's good I'll make it, I have 1 bag of farro in my pantry right now and a ton of cherry tomatoes!

Bites from life with the barking lot said...

I've had those one pot dealies and some of them are remarkable. I'm starving now after yet another emerg trip to the vet and no time for the grocery...I'll inhale your fumes.

Joanne said...

Okay well now I HAVE to make this! Especially with a fried egg on top.

Patsy said...

I, too, was intrigued by that Martha one pot recipe but thought there's no way the sauce could develop a deep flavor with all of that water. With your expert endorsement, Stacey, it seems reasonable to give it a try.

Oui Chef said...

Genius indeed. I'll have to give this one-pot method a try!