*  Exported from  MasterCook  *
 
            Giovanni’s Salad Of Farro, Pesto And Tomatoes (Weir)
 
 Recipe By     : Farro from Tuscany, by Joanne Weir*
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          farro
                         OR 8-ounces total
    2                    garlic cloves -- minced
    1 1/2  cups          packed fresh basil leaves
      1/2  cup           freshly grated parmigiano-reggiano
      1/4  cup           extra virgin olive oil
                         coarse salt
                         freshly ground black pepper
      1/4  cup           pine nuts -- toasted
    3      medium        tomatoes -- cut
                         into large dice
                         basil leaves -- for garnish
 
 Place the farro in a large bowl and cover with plenty of cold water. Let
 sit for 4 hours.
 
 Drain the farro, then place in 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 garlic, basil and Parmesan in a blender or food
 processor. Process until a rough paste is formed. Add the olive oil, salt
 and pepper and process until the paste is smooth.
 
 Combine the farro and basil paste in a large bowl; mix well. Add the pine
 nuts and tomatoes and stir just until mixed. Season with salt and pepper.
 
 Serve garnished with basil leaves.
 
 Serves 8.
 
 [PER SERVING: 205 calories, 6 g protein, 25 g carbohydrate, 11 g fat (2 g
 saturated), 4 mg cholesterol, 102 mg sodium, 6 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.
 
 Kitpath@earthlink.net 8/28/98
 
 
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