farro stuffed tomatoes

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this is a repost

 

 

* Exported from MasterCook *

 

Farro-Stuffed Tomatoes (Weir)

 

Recipe By : Farro from Tuscany, by Joanne Weir*

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons farro

1/2 medium cucumber -- peeled

seeded and diced

coarse salt

1 medium ripe red tomato -- seeded and diced

1/2 small red onion -- diced

15 fresh basil leaves

1 1/2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

salt and freshly ground black pepper

6 large ripe red tomatoes

 

Place the farro in a large bowl and cover with plenty of cold water. Let

sit for 4 hours.

 

Drain the farro, then transfer to a saucepan. Cover with plenty of water.

Bring to a boil over high heat. Reduce the heat to low and simmer until the

grains are tender but still crunchy, 15 to 20 minutes. Drain and let cool.

 

In the meantime, place the cucumber on paper towels, sprinkle with salt and

let rest for 20 minutes. Place in a colander and rinse with cold water for

a moment. Dry on paper towels.

 

Combine the cucumber, diced tomato and onion in a bowl. Tear the basil into

1/2-inch pieces and add to the vegetables.

 

Whisk together the vinegar and olive oil. Carefully toss the vinaigrette

with the farro and vegetables. Season with salt and pepper. Set aside for 1

hour.

 

Cut a 3/4-inch slice off the stem end of each tomato; save the tops. Using

a spoon, carefully scoop out the pulp; chop it and add to the farro and

vegetables. Sprinkle the inside of the tomatoes with salt, then turn them

upside down on paper towels to drain for 1 hour.

 

Sprinkle the inside of the tomatoes with pepper. Distribute the farro salad

evenly among the tomatoes and cover with the reserved tops. Serve at room

temperature.

 

Serves 6.

 

[PER SERVING: 115 calories, 3 g protein, 17 g carbohydrate, 5 g fat (1 g

saturated), 0 mg cholesterol, 14 mg sodium, 5 g fiber.]

 

*Recipe from " Going With an Ancient Grain: Resilient, nutty farro adds

crunchy accent, " by Joanne Weir for San Francisco Chronicle 11/26/97 A

travel story set in Rapolano, a village halfway between Siena and Arezzo in

Tuscany.

 

 

Notes: Thanks to my Florentine friend Judy Witts Francini for her inspiration.

 

Kitpath 8/28/98

 

 

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