Wednesday, August 27, 2014

Farrotto w/ Summer Corn & Roasted Cherry Tomatoes

This is one of my best late summer dishes to date.

I was going to make a corn risotto, with arborio rice, stirring in the hot broth & wine, stirring, stirring, stirring.

A major production.

I got lazy and decided to make that wonderful ancient grain farro (an Italian hulled wheat, like spelt) instead, because I have a case of it waiting for me!

With a farrotto, there is no stirring or fussing, and the farro is healthier than rice.

Here, I used the best of NJ corn, only making an appearance here for a few more short weeks, and the last of my cherry tomatoes.

You can use any fresh herbs you like.
I used scallions, chives and basil, and the liquid is really nothing but the juices from the roasted cherry tomatoes, along with some butter and shallot.

Here is how I made it:

Take 2 ears of shucked corn.
Standing the ears up on a cutting board, carefully slice down the sides, trying to get the "milk" of the corn too. Place the sliced corn into a bowl.

Roast a big bunch of cherry tomatoes (2 pints would be ideal).

Lay the tomatoes on a baking sheet lined w/ foil. Drizzle w/ olive oil and sprinkle w/ kosher salt.
Roast at 400F for 25 minutes, until the tomatoes are blistering and there is a lot of juice in the foil (I fold up the sides of the foil, to catch the yummy juices). Set aside.

While the tomatoes are roasting, cook the farro as per package directions (1 cup).

Some farro says to soak overnight. I buy a brand from Abruzzo, and I only need to cook it for 20 minutes, and it's always perfectly al dente and creamy, if that makes sense.

In a large heavy skillet, heat about 2 tablespoons of butter and a chopped large shallot or red onion on low heat.

Add in the corn and cook on medium-low heat for about 10 minutes. Season w/ salt & pepper.

Add in the roasted cherry tomatoes and all their juices to the corn in the skillet.

At this point, the farro should be done.
Add in the farro and mix together. Taste for seasonings.

Add in chopped basil and chives just before serving.

How easy was that?

Ladle into bowls and enjoy!

This is SO good.

1 comment:

Ciao Chow Linda said...

I loved your idea of using the farrotto instead of the rice here. I wouldn't have thought to add corn to another starchy dish, but I can just imagine how good it must taste with the great corn we're having this season.