Appetizer or entree - Vegetarian
1 cup farro
2 small onions, thinly sliced
2 cloves garlic
10 basil leaves
6 tbsp sweet pecorino (not aged), grated
4 tbsp extra virgin olive oil
2 cup vegetable broth, warm
6-8 ripe tomatoes, depending on the size
salt and pepper
Cut tomatoes in half, remove seeds, season with salt and arrange them, cut side down, to loose their water.
Cook farro in abundant boiling salted water for about 30 minutes.
In the mean time, in a skillet over medium heat, warm 3 tbsp of the olive oil and sautee onions until translucent, then add 1/4 of vegetable broth and stew them for 15 minutes.
Drain farro and toss it into the skillet, mix well and cook for 10 more minutes "risotto-style" adding the vegetable broth little by little.
Preheat oven to 375.
Chop basil and garlic and add them to farro along with cheese and the remaining olive oil.
Stuff tomatoes with this mixture and arrange them on a baking sheet, greased or lined with parchment paper; bake them for about 10 minutes or until golden on top.
This recipe serves 6-8 people
- If you use cherry tomatoes, you can make more and serve them in a mixed appetizer.