Hamburguer icon
Craftlog logoCooking

cooking

woodwork

home

sewing

Magnifying Glass
Magnifying Glass
  1. Recipes

  2. World Cuisine

  3. From Europe

  4. From Western Europe

  5. From Mediterranean

  6. From Italy

Farro Caprese

Play
PlayPause
👍   6
 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 01/15/2020, viewed by 941 , 0 Comments
yield4 portionstotal time25m

Simmered ancient grains with tomato, basil and bocconcini.

What you will need

4 cups Water

2 cups Pearled Farro

1/2 White Onion

2 cloves Garlic

9 oz. Cherry Tomatoes

1 1/4 tsp Salt

1/4 tsp Chili Flakes

1 Tbsp Olive Oil

1 bunch Basil

8 oz. Bocconcini

(Nutritional facts 28 calories, 1.39 g fat, 3.19 g carbohydrates, 0.98 g protein, 3 mg cholesterol, 197 mg sodium)

How to cook

1

Play

2

Play

Gather ingredients

3

Play
much water by volume.

While you prepare the other ingredients, put the farro to soak in twice as much water by volume.

4

Play
e root tip to yield thin arcs of onion.

Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.

5

Play

Peel garlic cloves and chop or grate to a fine paste.

How to Crush Garlic

Basic cooking techniques. Using the side of your knife.

6

Play

Slice the tomatoes in half.

7

Play

Add the onion to the soaking farro.

8

Play

Add the crushed garlic.

9

Play

Add the salt.

10

Play

Add a pinch of chili flake for a little kick.

11

Play

Add halved tomatoes.

12

Play

Bring it up to a gentle simmer.

13

Play
But most pearled farro should only take about 10 minutes. It will be soupy when finished. For an added touch, I like to strain the farro, reserving the liquid and reducing it separately, then stirring the grain back into it afterwards. This isn't necessary but it adds a little texture and preserves some of the flavor that might otherwise get poured out.

Different farro will cook at different rates, so double check the package. But most pearled farro should only take about 10 minutes. It will be soupy when finished. For an added touch, I like to strain the farro, reserving the liquid and reducing it separately, then stirring the grain back into it afterwards. This isn't necessary but it adds a little texture and preserves some of the flavor that might otherwise get poured out.

14

Play
o little strips.

Pick some basil. Stack a few leaves and roll them up into a tube. Slice into little strips.

15

Play

Garnish with bocconcini and basil.

16

Play

How to cook

Italian

Cheese

Mediterranean

Onion

Comments

Avatar placeholder
Craftlog logo Craftlog 

US

Home page

Cooking

Woodwork

Home

Sewing

—

Contact

Categories

Privacy Policy

Copyright Policy

Countries

🏆🏆 Best app award 🏆🏆, lightweight and free. Over 1,000,000 recipes.🏆🏆 Best app award 🏆🏆, lightweight and free. Over 1,000,000 recipes.
Craftlog on FacebookCraftlog on Instagram